Ingredients
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1 cup chopped onion
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1/2 cup chopped celery
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2 minced garlic cloves
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3 1/2 cups chicken broth
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2 large sweet potatoes, peeled and diced
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1 cup frozen corn, thawed
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1 teaspoon thyme
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1/2 teaspoon crushed rosemary
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1/4-1/2 teaspoon salt, to taste
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1/4 teaspoon pepper
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1 cup fat-free half-and-half
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1 1/2 tablespoons cornstarch, dissolved into
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2 tablespoons milk
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1 1/2 cups shredded sharp cheddar cheese
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1 lb ground lean turkey sausage
Instructions
- 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.