Prep 10 mins
Cook 20 mins
Nice soup for a brisk fall day. I usually use spicy lowfat ground turkey sausage, but if you don't mind the fat (most gets drained off), use regular pork.
- 1 lb ground lean turkey sausage
- 1 cup chopped onion
- 1⁄2 cup chopped celery
- 2 minced garlic cloves
- 3 1⁄2 cups chicken broth
- 2 large sweet potatoes, peeled and diced
- 1 cup frozen corn, thawed
- 1 teaspoon thyme
- 1⁄2 teaspoon crushed rosemary
- 1⁄4-1⁄2 teaspoon salt, to taste
- 1⁄4 teaspoon pepper
- 1 cup fat-free half-and-half
- 1 1⁄2 tablespoons cornstarch, dissolved into
- 2 tablespoons milk
- 1 1⁄2 cups shredded sharp cheddar cheese
- In a soup pot, brown and crumble the sausage with the onion and celery. Cook until no longer pink. Drain off excess fat and return the mixture to the pot.
- Add to the pot the garlic, broth, sweet potatoes, corn, thyme, rosemary, salt and pepper.
- Bring to a boil. Reduce heat and cover and simmer for about 15 minutes or until sweet potatoes are tender.
- Add the fat free half and half and stir until heated through.
- Mix/shake together the cornstarch and milk; stir into the soup.
- When heated through, stir in the cheese, but do not allow to boil.
I hate sweet potatoes but my Mom made me try this. It is delicious! Now I even crave it once and awhile. Surprisingly, we prefer it without the cheese.
Oh My Lord this is GOOD! I made it with sweet italian Sausage instead of Turkey. It smells AMAZING and tastes even better! If your looking for something new for your taste buds, make it NOW!
Lots of good flavors and very filling! I used pork sausage (since that's what I had on hand) and a 4 cheese Mexican-style blend. Thanks for sharing!