The days are getting shorter, sigh! The air certainly feels chillier with every passing day. Face it, we are headed for that dreaded winter season whether we want to admit it or not. I am not a cold weather person, can’t you tell? Cold weather is a time for turkey burger soup, the ultimate comfort food when there is nothing you can do to keep the mercury from dropping.
Turkey burger soup is comfort food at its best.
This recipe is a variation on a heartier soup: cheeseburger soup, which is popular where I live. Okay, let’s get something clear right off the bat: this “turkey chili” is not what I would call health food, even though carrots, potatoes, and celery make a solid appearance. Nevertheless, it is so good, and really hits the spot on those cold northern winter days.
Turkey burger soup freezes really well. It’s also a great item to take to that office pot luck because you can make it the night before. Take it in your slow cooker, plug it in, and you’re set. Been there done that, and it always goes over really well.
I’ve taken this turkey soup recipe and substituted key ingredients to create a delicious, lighter, healthier version without sacrificing any of the flavors. For starters, I have substituted ground turkey for beef, and have used fat free chicken broth instead of beef broth. I did keep the shredded cheddar; somethings just cannot be omitted; cheese is one of them!
Make a batch of this turkey burger soup and keep in your freezer for a quick weeknight meal.
Want another soup to warm you up this winter? Try my Irish Carrot Coriander Soup.
Turkey Burger Soup
Here is a true bowl of comfort food. A rich creamy, cheesy turkey burger soup will warm you on a cold day! So yummy and like a cheese burger in a bowl.
- 4 Tbsp butter
- 1 cup onion chopped
- 1 garlic clove minced
- 1 cup potatoes cubed
- 1/2 cup celery chopped
- 1 cup carrots shredded
- 1 jalapeno small, diced
- 2 tsp cornstarch
- 2 tsp salt
- 1 tsp ground pepper
- 1 lb ground turkey
- 12 basil fresh, cut into strips
- 2 Tbsp curly parsley chopped
- 4 cups chicken broth fat free
- 1 cup half and half
- 2 cups cheddar cheese
- 1 tsp Worcestershire sauce
- 1 dash nutmeg
- In a soup pot, melt the butter, add the onions, garlic, potatoes, celery, and carrots. Saute for about 3-5 minutes until the onions are translucent. Add the jalapeno. Sprinkle with cornstarch, salt and pepper.
- Slowly add the ground turkey, breaking it up into small pieces. Add the basil, parsley and stir.
- When the turkey is fully cooked, add the chicken broth.
- Bring to a boil and reduce heat to low.
- Add half and half and stir again for another 2-3 minutes. Slowly add the cheddar cheese (about 1/4 cup at a time) stirring constantly to properly integrate it into the soup mixture. Add Worcestershire sauce.
- When all ingredients have been thoroughly mixed, add nutmeg.
- Top with multicolored tortilla strips for a festive look.