In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can.

Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.

If you want to cook in the crock pot, leave potatoes out until the last hour of cooking so they don't get mushy.

You can also cook this soup in the Instant Pot. Sear the meat until done. Add the next ingredients and set Manual for 15 minutes.