One of my favorite times of the day is when Chris gets home and I inform him what's for dinner. After four years of cooking for this man he still displays hints of reservation when I mention things like ground turkey, spinach, or squash, somewhere in the dinner title. When I told him I was making Cheeseburger Soup he knew there had to be a catch because I haven't bought ground beef for almost a year now! And a catch there was- Cheeseburger Soup, hold the burger. Like
1 pound ground turkey
3/4 cup chopped onion
1/2 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
4 tablespoons butter, divided
3 cups chicken broth (or 3 cups boiling water plus three chicken bouillon cubes dissolved or three teaspoons chicken flavored granules)
4 cups diced and peeled sweet potatoes
1/4 cup all-purpose flour
2 cups (8oz) Velveeta, cubed
1-1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup Greek yogurt
Directions: In a large saucepan, brown ground turkey with onion, carrots, celery, basil in 1 tablespoon of butter until vegetable as tender and turkey is cooked through. Add the broth and potatoes and bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
While pot is simmering, in a small skillet melt the remaining butter. Add flour; cook and continually stir until bubbly then add to soup. Once butter and flour mixture is added bring soup back to a boil. Cook and stir for a couple minutes. Reduce heat to low. Stir in the Velveeta, milk, salt and pepper; cook and stir until cheese melts.
Remove from heat, mix in Greek yogurt until completely blended and and serve.