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Hearty Cheese Soup

 Hearty Cheese Soup
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.
10 ServingsPrep: 20 min. Cook: 30 min.


  • 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


  • 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

2 of 2

Hearty Cheese Soup (continued)

Directions (continued)

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