Begin by setting your yogurt or sour cream to room temperature, allowing it to blend smoothly later. Clean your workspace thoroughly.

In a large pot, boil cubed russet or sweet potatoes covered with water and a pinch of salt for 20 minutes until fork-tender.

In a stockpot, cook your choice of ground meat over medium-high heat for 5-7 minutes, breaking it up as it cooks.

Reduce heat, add diced sweet onion and chopped celery, sauté for 4-5 minutes, then add minced garlic for an additional minute.

Stir in defrosted frozen mixed vegetables, pour in broth, bring to boil, then reduce heat and simmer for 10 minutes.

Stir in mashed and remaining whole potatoes, simmer together for an additional 5 minutes.

Remove from heat, gently stir in yogurt or sour cream until velvety. Serve garnished with cracked pepper, parsley, or green onions.