Turkey · American · 25 min
Cheesy Turkey, Potato, Carrot & Celery Soup
- 25 min
- 2–6 servings
- 662 kcal / serving
A cozy, creamy soup with turkey, potatoes, carrots, and celery that thickens with cheese and milk. It makes a hearty weeknight supper that comes together quickly with pantry staples.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 stickscelery
- 24 fl ozchicken or vegetable broth
- ¾ lbground turkey
- ½ (10 oz) bagshredded carrots
- ½ cupshredded cheese, Mexican blend
- 4 fl ozwhole milk
- ½ mediumyellow onion
- 2 mediumyellow potatoes
- yellow onions
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · ladle · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground turkey
Shopping list by aisle
Produce
- 2 stickscelery
- ½ (10 oz) bagshredded carrots
- ½ mediumyellow onion
- 2 mediumyellow potatoes
- yellow onions
Meat & seafood
- ¾ lbground turkey
Dairy, eggs & chilled
- ½ cupshredded cheese, Mexican blend
- 4 fl ozwhole milk
Pantry & dry goods
- 24 fl ozchicken or vegetable broth
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| celery | 2 sticks | 4 sticks | 6 sticks |
| chicken or vegetable broth | 24 fl oz | 48 fl oz | 72 fl oz |
| ground turkey | ¾ lb | 1 ½ lb | 2 ¼ lb |
| shredded carrots | ½ (10 oz) bag | 1 (10 oz) bag | 1 ½ (10 oz) bags |
| shredded cheese, Mexican blend | ½ cup | 1 cup | 1 ½ cups |
| whole milk | 4 fl oz | 8 fl oz | 12 fl oz |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
| yellow potatoes | 2 medium | 4 medium | 6 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Dice the potatoes into medium chunks and transfer them to a bowl.
- Chop the celery into small pieces and add to the potatoes in the bowl along with the carrots to keep ready.
- Heat a medium saucepan over medium heat and add a little oil to coat the bottom.
- Add the ground turkey with salt and pepper; break it up as it cooks until browned and crumbly, about 4–5 minutes.
- Meanwhile, peel and dice the onion, then add it to the bowl with the potatoes, celery, and carrots.
- When the turkey is browned, add the vegetables to the pan and cook, stirring occasionally, until they start to soften, about 3–4 minutes.
- 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.
- 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.
- Divide the hot soup into bowls and serve.
Two tips
- Prep ahead: chop potatoes, celery, onions, and carrots, then store together in a container for quicker assembly.
- Serving idea: top each bowl with a little extra shredded cheese or serve with crusty bread if available.
Nutrition per serving
- Calories
- 662 kcal
- Protein
- 54 g
- Carbs
- 52 g
- Fat
- 28 g
- Fiber
- 8 g
- Sodium
- 522 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.