Hearty Cheese Soup Recipe

5 3 5
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Hearty Cheese Soup Recipe

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5 3 5
Publisher Photo
Cathy Smith of Amarillo, Texas shares a stick-to-the-ribs family pleaser. “Chunky and cheesy, this rich creamy soup is simply wonderful during cold winter months,” she notes. TASTY TIP: If your family prefers a “Cheeseburger Soup” flavor, substitute lean ground beef for the ground turkey.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

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 process cheese (Velveeta), cubed
  • 1/4 cup reduced-fat sour cream

Directions

In a nonstick skillet, cook turkey and onion over medium heat until meat is no 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 the heat; stir in sour cream. Yield: 10 servings.
Originally published as Hearty Cheese Soup in Light & Tasty February/March 2006, p61

Nutritional Facts

1 cup: 208 calories, 6g fat (3g saturated fat), 46mg cholesterol, 833mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

  • 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 process cheese (Velveeta), cubed
  • 1/4 cup reduced-fat sour cream
  1. In a nonstick skillet, cook turkey and onion over medium heat until meat is no 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.
  2. 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. Yield: 10 servings.
Originally published as Hearty Cheese Soup in Light & Tasty February/March 2006, p61

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Reviews forHearty Cheese Soup

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Deanna Bredeken User ID: 4181030 207617
Reviewed Dec. 11, 2013

"This is a family favorite for years! I do not change a thing."

MY REVIEW
cjkirkwood User ID: 1251483 138217
Reviewed Feb. 27, 2011

"One of our kids favorite."

MY REVIEW
KWhitehead User ID: 956468 152709
Reviewed Jan. 22, 2009

"This is comfort food at it's best. This soup is creamy and delicious; one would not suspect that it is actually good for you! I will definitely make this soup again and again."

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