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 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, that is popular in the area where I live. Okay, let’s get something clear right off the bat: this 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 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.
- 4 Tbsp. butter
- 1 cup chopped onions
- 1 garlic clove minced
- 1 cup cubed potatoes
- ½ cup chopped celery
- 1 cup shredded carrots
- 1 small jalapeno diced
- 2 tsp. cornstarch
- 2 tsp. salt
- 1 tsp. ground pepper
- 1 lb. ground turkey
- 10-12 basil leaves cut into strips
- 2 Tbsp. chopped parsley-use curly parsley
- 4 cups of fat free chicken broth
- 1 cup half and half
- 2 cups cheddar cheese
- 1 tsp Worcestershire sauce
- dash of nutmeg
- Top with colorful tortilla strips
- 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 ¼ 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.