Skinnytaste (Turkey) Cheeseburger Soup

 

Skinnytaste Cheeseburger Soup

Ingredients

• ▢ 1/2 pound 93% lean ground turkey
• ▢ 1 tablespoon unsalted butter
• ▢ 1 medium onion, chopped
• ▢ 2 medium carrots, chopped
• ▢ 2 celery stalks, chopped
• ▢ 2 garlic cloves, minced
• ▢ 2 tablespoons all-purpose flour, wheat or gluten-free*
• ▢ 1/2 teaspoon kosher salt
• ▢ Freshly ground black pepper
• ▢ 3 1/2 cups low sodium chicken broth
• ▢ 10 ounces Yukon Gold potatoes, 2 medium, peeled and finely diced
• ▢ 1 12-ounce wedge cauliflower (1/4 of a large head), stem attached
• ▢ 1 3/4 cups shredded 2% shredded cheese
• ▢ 2 tablespoons chopped scallions, for garnish

Instructions

Instant Pot Method

• Press the sauté button on an electric pressure cooker. Add the turkey and brown the meat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Drain the meat and transfer it to a small bowl.
• In the pressure cooker (still on sauté), melt the butter. Add the onion, carrots, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Add the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour. Return the turkey to the pressure cooker and add the chicken broth, potatoes, and cauliflower and stir.
• Seal and cook on high pressure for 10 minutes, until the potatoes are soft. Quick release, then open when the pressure subsides.
• Transfer the cauliflower and 1 cup of the liquid to a blender and blend until smooth. Pour the puree into the soup and stir well. Add the cheddar and stir until melted. Serve topped with the scallions.

Stove Method

• To make this in a large pot or Dutch oven, sauté over medium-high heat in steps 1 and 2. For step 3, bring to a boil, then cook, covered, over low heat until the potatoes and cauliflower are tender, 25 to 30 minutes. Transfer 1 cup of the liquid and the whole cauliflower to the blender, and blend until smooth. Stir the puree into the soup, add the cheddar, and serve topped with the scallions.