Ingredients: 2 lbs russet potatoes or white sweet potatoes, peeled and cubed 1 Tbsp grass-fed butter or ghee sea salt and ground pepper, to taste 1 lb ground lamb, ground beef, ground chicken, ground turkey, ground pork or a combination of these 1 large sweet onion, diced 5 celery ribs, finely chopped 4 garlic cloves, minced 1 Tbsp Italian seasoning 2 tsps dried thyme 12 oz bag mixed frozen mixed vegetables 6 cups chicken or beef bone broth 1 cup organic grass-fed Greek yogurt, or sour cream, room temperature Topping suggestions: freshly shredded cheddar cheese freshly chopped parsley chopped green onions Instructions Set your Greek yogurt/sour cream and frozen vegetables on the counter. The dairy will combine with your hot soup better if it’s not cold. Allow the frozen veggies to begin thawing a bit. Boil your potatoes in salted water until tender (about 20 minutes), then drain all the liquid. Remove about half of your cooked potatoes and set aside. Mash the remaining potatoes i...
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