Low Fat Cheeseburger Soup
Indulge in the comforting flavors of a classic cheeseburger with a guilt-free twist in this Low Fat Cheeseburger Soup recipe! This creamy, hearty soup is packed with lean ground turkey, tender potatoes, vibrant vegetables like carrots, celery, and onion, and finished with a velvety blend of non-fat milk and reduced-fat cheddar cheese. A dash of Worcestershire sauce and Dijon mustard adds depth, while dried parsley keeps it fresh. Perfect for a lighter yet satisfying meal, this soup is low in fat without compromising on rich, savory flavor. Ready in under an hour, it’s an ideal dish for busy weeknights or casual gatherings. Serve it hot with a sprinkle of herbs or a dollop of non-fat sour cream for a wholesome, crowd-pleasing comfort food experience!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
Add the minced garlic to the pot and sauté for an additional 1 minute, until fragrant.
Add the lean ground turkey to the pot. Cook and stir frequently until the turkey is no longer pink, approximately 6-8 minutes.
Once the turkey is cooked, drain any excess fat from the pot and return it to heat.
Add the diced potatoes to the pot along with the chicken broth. Stir well to combine and bring to a boil.
Reduce the heat to a simmer, cover the pot, and cook for about 15 minutes, or until the potatoes are tender.
In a small bowl, mix the non-fat milk with the cornstarch until fully dissolved. Slowly add this mixture to the soup, stirring constantly.
Continue to simmer for another 5 minutes, allowing the soup to thicken.
Stir in the Worcestershire sauce, dijon mustard, dried parsley, salt, and black pepper.
Remove the pot from heat and slowly stir in the reduced fat shredded cheddar cheese until fully melted and combined.
Serve the soup hot, garnished with extra parsley or a small dollop of non-fat sour cream if desired.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 5434 mg | 236% | |
| Total Carbohydrate | 153.0 g | 56% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 52.6 g | ||
| Protein | 160.2 g | 320% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1901 mg | 146% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 6058 mg | 129% | |
*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.
