Cheesy Turkey, Potato, Carrot & Celery Soup

I am a huge soup fan. Almost any kind will do. I buy regular soup in cans, gourmet soup in jars or bags, and make my own soup from scratch at home. I find it a warm and comforting meal, especially when served with a bakery store focaccia or grainy rolls. I could live on homemade soup and fresh bread all day, every day.

This week I am using up all the meat in our chest freezer in preparation for a major kitchen reno, a gut job where we will not be able to cook for several months. The package of ground turkey I found in it called for a new soup. I found this recipe on Mealime. I did the option for 4 servings so I could eat the leftovers for lunch. This isn’t gourmet, it's just an easy to make warm bowl of goodness.

This recipe is definitely one I will make again - comforting, filling and nutritious.  Enjoy!

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Cheesy Turkey, Potato, Carrot & Celery Soup

4 servings

Ingredients -

4 stalks.                Celery
48 fl oz. (6C)       Chicken or vegetable broth

1 ½ lbs.                Ground turkey
1 (10 oz) bag        Shredded carrots
1 C                       Shredded cheese, Mexican blend
1 C                       Milk

1                           Medium yellow onion
4                           Medium yellow potatoes (had to sub red skin as my store was out of yellow)
Black pepper

Extra virgin olive oil
Salt

Instructions -

Wash, dry, and medium dice potatoes. Place in a bowl. I left the skin on. Wash, dry, trim, and small dice celery. Add to the bowl with the potatoes and set aside.

Preheat a large pot over medium heat. Once the pot is hot, add 2 tsp. of oil and swirl to coat the bottom. Add ground turkey, 1 tsp. salt, and 1/4 tsp. pepper. Cook breaking the meat apart with a spoon, until browned and crumbly, 4-5 minutes.

Meanwhile, peel, halve, and small dice onion. Add to the bowl with the potato and celery along with the carrots. When the turkey is done, add veggies to the pot; cook, stirring occasionally, until softened, 3-4 minutes.

Add broth to the pot; stir to combine the soup, then bring to a boil over high heat. Once boiling, reduce heat to low and simmer, stirring occasionally, until veggies are tender. Once the veggies are soft, add milk and cheese. Continue to cook, stirring constantly, until the cheese is melted and combined, 1-2 minutes more. Remove from heat. 

To serve, divide soup between bowls and enjoy!