Recipe(tried): Lightened-Up Cheeseburger Soup

Last night for dinner I lightened up an earlier posting for Cheeseburger Soup. We had rustic bread with it. Thought it might sound good for some of you folks digging out of the snow! I might replace 1/2 cup of the evaporated skim milk with regular skim milk next time as it was very creamy prepared with a full cup.

LIGHTENED-UP CHEESEBURGER SOUP

1 1/2 cups water
2 cups taters, peeled and cubed
2 small carrots, grated
1 small onion, chopped
1/4 cup yellow bell pepper, chopped
1 jalapeno pepper, minced
1 clove garlic, minced
1 beef boullion cube (I used better than boullion paste)
1/2 teaspoon salt
1 lb. ground turkey breast, cooked
1 cup evaporated skim milk
1 1/2 cups regular skim milk, divided
3 Tablspoons flour
8 oz. Light Velvetta cheese, cubed
1/4-1 teaspoon cayenne pepper

Combine water, tater cubes, carrots, onion, bell pepper, jalapeno, garlic, boullion and salt together in a large soup pot. Bring to a boil then reduce heat and cover. Simmer until taters are tender. Stir in cooked turkey, evaporated skim milk and 1 cup regular skim milk. Heat through. Gradually add remaining 1/2 cup regular skim milk to flour, stirring until smooth. Stir into soup and bring to a boil. Cook and stir 2 minutes until thick and bubbly. Reduce heat, stir in cheese, stirring until melted. Add cayenne.