Recipe by *Parsley*
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
Directions See How It's Made
- 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.