Creamy Beef and Potato Soup Directions
- In a 3-quart saucepan, brown the lean ground turkey over medium-high heat. Drain and set aside.
- In the same saucepan, sauté the onion, carrots, celery, basil, and parsley in 1 tablespoon of olive oil spray over medium heat until the vegetables are tender, about 10 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add the chicken broth, potatoes, and browned turkey to the pot. Bring to a boil, then reduce the heat. Cover and simmer for 10–12 minutes or until the potatoes are tender.
- In a small skillet, melt the remaining butter or use more olive oil spray. Add the almond flour and cook, stirring, for 3–5 minutes or until bubbly. Add this mixture to the soup and bring to a boil. Cook and stir for another 2 minutes.
- Reduce heat to low and stir in the reduced-fat cheese, unsweetened almond milk, salt, and pepper. Cook until the cheese is melted and smooth.
- Remove from heat and blend in the non-fat Greek yogurt. Serve warm.
WW Points Calculation:
- Lean ground turkey (1 lb) = 6 points
- Onion (¾ cup) = 0 points
- Carrots (¾ cup) = 0 points
- Celery (¾ cup) = 0 points
- Dried basil (1 tsp) = 0 points
- Dried parsley flakes (1 tsp) = 0 points
- Garlic (2 cloves) = 0 points
- Olive oil spray (1 tbsp) = 1 point
- Chicken broth (3 cups) = 0 points
- Potatoes (4 cups, diced) = 4 points
- Almond flour (¼ cup) = 3 points
- Reduced-fat cheese (12 oz) = 8 points
- Unsweetened almond milk (1½ cups) = 2 points
- Salt (¾ tsp) = 0 points
- Pepper (¼ tsp) = 0 points
- Non-fat Greek yogurt (¼ cup) = 0 points
Total Points: 24
Servings: 6
Per Serving: 4 points
Nutrition Information:
- Calories: 230
- Fat: 8g
- Protein: 21g
- Carbohydrates: 22g
- Sugar: 6g
- Sodium: 750mg
I'm waiting for your comments! Enjoy!
