Cheesy Turkey, Potato, Carrot & Celery Soup

Directions

1. Dice the potatoes into medium chunks and transfer them to a bowl.
2. Chop the celery into small pieces and add to the potatoes in the bowl along with the carrots to keep ready.
3. Heat a medium saucepan over medium heat and add a little oil to coat the bottom.
4. Add the ground turkey with salt and pepper; break it up as it cooks until browned and crumbly, about 4–5 minutes.
5. Meanwhile, peel and dice the onion, then add it to the bowl with the potatoes, celery, and carrots.
6. When the turkey is browned, add the vegetables to the pan and cook, stirring occasionally, until they start to soften, about 3–4 minutes.
7. Pour in the broth, stir to combine, and bring to a boil over high heat. Reduce to a simmer and cook until the vegetables are tender, 12–15 minutes.
8. Stir in the milk and shredded cheese; cook with stirring until the cheese melts and the mixture is smooth, 1–2 minutes more. Remove from heat.
9. Divide the hot soup into bowls and serve.