turkery cheeseburger soup -

For Sunday dinner I made the American Cheeseburger Soup from the Soups magazine and it was very tasty. I again tweaked it a bit so below is my version of the recipe

Turkey cheeseburger soup

1 1/2   pounds ground turkey
1 small onion chopped
3 minced garlic cloves
3 celery stalks chopped
1 14 oz can of diced tomatoes
28 oz chicken stock, unsalted
1 1/2 c. shredded cheese (I used mixed from Trader Joe's, cheddar, mozzerella)
1/4 c. ketchup
4 oz. tomato paste
2 tbsp whole wheat flour
2 tbsp dijon mustard
1 c. whole milk
Baby potatoes, cut in half or fourths (for bite size)

1. In dutch over over medium high heat, brown the turkey with the onion, celery and garlic, season with pepper and a tad bit of salt. Cook until browned and veggies are soft. Add in the flour and cook for an additional 2 minutes. Add in stock and potatoes. Bring to a boil then simmer, covered for about 10 minutes until potatoes are tender.
2. Add in the tomatoes, ketchup, paste, mustard and cheese. Stir until blended and cheese melted. Add in the milk, stir then turn off heat.

I served salad on the side and toasted whole wheat hamburger buns. C squirted ketchup on top. Tasty...we will make this again.