Hearty Cheese Soup

from the kitchen of Jackie

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

Directions

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: 10servings.

Nutrition 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.