Allow Greek yogurt or sour cream and mixed frozen vegetables to reach room temperature for 15 minutes before adding to the soup. Prepare the large pot.

Boil russet or white sweet potatoes in salted water over medium-high heat for about 20 minutes, or until fork-tender. Drain and mash half with grass-fed butter, seasoning with salt and pepper.

In the same large pot, brown ground meat of choice over medium heat for 5-7 minutes, breaking apart to minimize clumping. Drain excess grease; season with salt, pepper, dried thyme, and Italian seasoning.

Add chopped sweet onion, celery, and minced garlic into the pot with the cooked meat. Sauté for about 5-7 minutes until softened and fragrant.

Stir in thawed mixed vegetables and pour in 6 cups of broth. Bring to a boil, then reduce to a simmer for 10 minutes.

Gently stir in both the mashed and un-mashed potatoes to thicken the soup. Cook for an additional 5 minutes over low heat until heated through.

Remove from heat and stir in Greek yogurt or sour cream gently to add creaminess, ensuring a smooth finish.

Ladle the soup into bowls and garnish with cracked pepper, chopped parsley, and green onions. Enjoy hot.