Start by peeling and dicing your Yukon Gold or Russet potatoes into even pieces. Bring a large pot of salted water to a boil and add the potatoes. Cook for 15-20 minutes, or until fork-tender and drain.

In a large saucepan, heat a drizzle of oil over medium-high heat. Add the ground beef or lamb, breaking it apart as it browns for 6-8 minutes. Mix in the chopped onion and diced carrots, cooking until softened, about 5 minutes.

Stir in freshly chopped garlic and tomato paste. Cook for an additional minute, allowing the garlic to release its aromatic oils.

Pour half of the broth into the pot along with the remaining diced potatoes, Worcestershire sauce, rosemary, thyme, and bay leaves. Bring to a boil, then lower heat to a simmer and cook for 15-20 minutes.

Drain boiled potatoes and blend them with sour cream and butter until smooth. Gradually add remaining broth until creamy.

Stir the creamy mashed potato mixture into the soup, blending well. If using cheddar cheese, sprinkle it in and allow to melt.

Fold in the frozen peas, letting the soup heat for an additional 5 minutes. Adjust salt and pepper to taste before serving.