Ingredients
1 pound lean ground turkey3/4 cup chopped onion4 cups diced peeled potatoes4 cups reduced-sodium chicken broth3/4 cup shredded carrots3/4 cup diced celery1 teaspoon salt1 teaspoon dried basil1 teaspoon dried parsley flakes1/2 teaspoon pepper1/4 cup all-purpose flour1-1/2 cups fat-free milk6 ounces reduced-fat Velveeta, cubed1/4 cup reduced-fat sour cream
Preparation
In a nonstick skillet, 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.
