Directions:
In a large pot, heat olive oil over medium heat. Add ground beef or lamb and cook until browned, breaking it up as it cooks. Remove excess fat.
Add onion, garlic, carrots, and celery to the pot. Sauté for about 5 minutes until vegetables are softened.
Pour in beef broth and bring to a simmer. Add thyme, salt, and pepper, and cook for 10 minutes.
Stir in the mashed potatoes, breaking them up into chunks, and cook for an additional 5 minutes, allowing the soup to thicken.
Add peas and cook for another 2 minutes until heated through.
Serve hot, garnished with fresh herbs if desired.
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