This soup is a stick-to-the-ribs pleaser. Chunky and cheesy, this rich, creamy soup is simply wonderful during cold winter months. If your family prefers the flavors of cheeseburger soup, substitute lean ground beef for the ground turkey. —Cathy Smith, Amarillo, Texas
Ingredients
- 1 pound lean ground turkey
- 3/4 cup chopped onion
- 4 cups diced peeled potatoes
- 4 cups reduced-sodium chicken broth
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon pepper
- 1/4 cup all-purpose flour
- 1-1/2 cups fat-free milk
- 6 ounces reduced-fat Velveeta, cubed
- 1/4 cup reduced-fat sour cream
Directions
- In a large saucepan, cook turkey and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the potatoes, broth, carrots, celery, salt, basil, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender.
- In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; add the cheese. Cook and stir until cheese is melted. Remove from the heat; stir in sour cream.
Loading Popular in the Community
