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Hearty Cheese (And Turkey) Soup

1 lb lean ground turkey
34 cup onion, chopped
4 cups potatoes, peeled and diced
4 cups reduced-sodium chicken broth
34 cup celery, diced
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley flakes
12 teaspoon pepper
14 cup all-purpose flour
1 12 cups skim milk
6 ounces reduced-fat processed cheese (Velveeta)
14 cup reduced-fat sour cream


In a nonstick skillet, cook turkey and onion over medium heat until meat is not longer pink; 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 heat; stir in sour cream.

Source: www.food.com