Name: Cheesy Turkey, Potato, Carrot & Celery Soup
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 6 sticks celery; 2129 ml chicken or vegetable broth; 1.02 kg ground turkey; 1 ½ (283 g) bags shredded carrots; 1 ½ cups shredded cheese, Mexican blend; 355 ml whole milk; 1 ½ medium yellow onions; 6 medium yellow potatoes; black pepper; extra virgin olive oil; salt

Cheesy Turkey, Potato, Carrot & Celery SoupCheesy Turkey, Potato, Carrot & Celery Soup — a 35-minute lunch recipe with 11 ingredients, serving 6.Ingredients

6 sticks celery

2129 ml chicken or vegetable broth

1.02 kg ground turkey

1 ½ (283 g) bags shredded carrots

1 ½ cups shredded cheese, Mexican blend

355 ml whole milk

1 ½ medium yellow onions

6 medium yellow potatoes

black pepper

extra virgin olive oil

salt

Instructions

Wash, dry, and medium dice potatoes. Place in a large bowl.

Wash, dry, trim, and small dice celery. Add to the bowl with the potatoes and set aside.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add turkey, salt, and pepper; cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes.

Meanwhile, peel, halve, and small dice onions. Add to the bowl with the potato and celery along with the carrots.

When the turkey is done, add veggies to the pot; cook, stirring occasionally, until softened, 4-5 minutes.

Add broth to the pot; stir to combine the soup, then bring to a boil over high heat. Once boiling, reduce heat to low and simmer, stirring occasionally, until veggies are tender, 12-15 minutes.

Once the veggies are soft, add milk and cheese. Continue to cook, stirring constantly, until the cheese is melted and combined, 2-3 minutes more. Remove from heat.

To serve, divide soup between bowls and enjoy!

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