Heat a stockpot over medium heat.
Once hot, add in beef, onion, celery, carrots, garlic, salt, pepper, oregano, and paprika.
Cook, breaking up the meat as you go, until the beef is no longer pink and the carrots are tender, about 10-15 minutes.
Drain the grease, then place the stockpot back on the heat.
Stir in potatoes, tomato soup, and broth.
Bring to a simmer, then simmer, uncovered, stirring regularly, until potatoes are tender and the broth has thickened, about 15-20 minutes.
Taste, re-season, if necessary, and serve with shredded cheese and sour cream/greek yogurt.
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