Low Fat Cheeseburger Soup

Indulge in the comforting flavors of a classic cheeseburger with a guilt-free twist in this Low Fat Cheeseburger Soup. Made with lean ground turkey, vibrant vegetables, and flavorful seasonings, this hearty soup delivers a protein-packed, creamy richness without the extra calories. The combination of non-fat milk, reduced-fat cheddar cheese, and a touch of Dijon mustard creates a velvety base that perfectly complements the tender potatoes and aromatic broth. Ready in under an hour, this one-pot recipe is easy to prepare, making it an excellent choice for busy weeknight dinners or meal prep. Serve it warm with a sprinkle of parsley or a dollop of non-fat sour cream for a comforting, low-fat meal the whole family will love. Perfect for those seeking a healthy soup recipe that's both nourishing and satisfying!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 pound lean ground turkey
• 1 medium, diced onion
• 2 medium, diced carrots
• 2 diced celery stalks
• 2 cloves, minced garlic
• 4 cups low sodium chicken broth
• 2 cups diced potatoes
• 2 cups non-fat milk
• 3 tablespoons cornstarch
• 1 cup reduced fat shredded cheddar cheese
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1 teaspoon dried parsley
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil

Directions

Step 1

Heat a large pot over medium heat and add the olive oil. Once hot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables start to soften.

Step 2

Add the minced garlic to the pot and sauté for an additional 1 minute, until fragrant.

Step 3

Add the lean ground turkey to the pot. Cook and stir frequently until the turkey is no longer pink, approximately 6-8 minutes.

Step 4

Once the turkey is cooked, drain any excess fat from the pot and return it to heat.

Step 5

Add the diced potatoes to the pot along with the chicken broth. Stir well to combine and bring to a boil.

Step 6

Reduce the heat to a simmer, cover the pot, and cook for about 15 minutes, or until the potatoes are tender.

Step 7

In a small bowl, mix the non-fat milk with the cornstarch until fully dissolved. Slowly add this mixture to the soup, stirring constantly.

Step 8

Continue to simmer for another 5 minutes, allowing the soup to thicken.

Step 9

Stir in the Worcestershire sauce, dijon mustard, dried parsley, salt, and black pepper.

Step 10

Remove the pot from heat and slowly stir in the reduced fat shredded cheddar cheese until fully melted and combined.

Step 11

Serve the soup hot, garnished with extra parsley or a small dollop of non-fat sour cream if desired.

Nutrition Facts

Serving size	(3084.6g)

Amount per serving	% Daily Value*
Calories	1836.2

Total Fat 73.8g	0%
Saturated Fat 25.1g	0%
Polyunsaturated Fat 1.5g
Cholesterol 394.0mg	0%
Sodium 5433.7mg	0%
Total Carbohydrate 153.0g	0%
Dietary Fiber 19.6g	0%
Total Sugars 52.6g
Protein 160.2g	0%

Vitamin D 200.0IU	0%
Calcium 1900.9mg	0%
Iron 15.3mg	0%
Potassium 6058.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.6%

Protein: 33.4%

Carbs: 31.9%