In a pot over medium-high heat, add the meat with the onion, celery, and garlic. Saute until meat browns.
Remove from heat and drain off as much fat as you can- you can discard this once it cools.
Return to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce heat, then cover and simmer the soup for 15 more minutes or until potatoes are tender but not mushy.
Soup will be thick. Taste and adjust seasonings, adding more salt if needed.