Cut up potatoes into quarters. Place in a stockpot, covered by one inch of water, and boil gently for about 10 to 15 minutes or until very fork tender.
While potatoes are cooking, crumble and cook ground beef (or turkey) over medium heat until cooked through. Drain grease and set aside. (Avoid cleaning the pot—you’ll continue to use it for the rest of the recipe.)
Drain and mash the potatoes with butter and Greek yogurt and set aside.
Bring the pot you used to cook the meat back to the stovetop. Add the diced onions and cook until softened (about 5 minutes). Then add garlic and cook for another minute.
Whisk your flour into the onions and garlic, using the spatula to scrape the flavored bits of meat and onion from the bottom of the pan.
In splashes, add your vegetable broth, stirring continuously. Continue to loosen any remnants from the bottom of the pan with your spatula, which will make your soup more flavorful.
Mix the milk, half and half, and protein powder in a bowl until smooth.
Add the Worcestershire sauce and seasonings to your broth. Then, slowly stir in the milk mixture. Bring the soup to a boil and then reduce the heat to simmer, stirring occasionally.
Next, stir in the mashed potatoes until they’re well combined.
Then add the ground beef and the frozen vegetables. Allow them to heat through, stirring occasionally, for about 5 minutes.
Remove the soup from the heat and place servings into individual bowls. Season with salt and pepper to taste, and top each bowl with shredded cheese.
Stir and enjoy!
