In a large pot, cook
and stir vegetables and turkey until turkey is brown.
Drain fat. Stir in basil, parsley, broth, and potatoes.
Bring to a boil, then simmer until potatoes are
tender, about 10-12 minutes. In skillet, melt the
butter and stir in flour. Add the milk, stirring
until smooth. Gradually add milk mixture to the
soup, stirring constantly. Bring to a boil and reduce
heat to simmer. Stir in cheese. When cheese is melted,
add sour cream and heat through. Do not boil. |