Homemade Turkey Cheeseburger Soup
- Yield 6
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Homemade Turkey Cheeseburger Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 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 flour (all-purpose, 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 potatoes), peeled and finely diced
- 1 (12-ounce) wedge cauliflower (1/4 of a large head), stem attached
- 1 3/4 cups shredded reduced-fat sharp cheddar cheese
- 2 tablespoons chopped scallions, for garnish
Method
Press the "Sauté" button on an electric pressure cooker. Tip in the turkey and brown the meat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Tip off the meat and move it to a small bowl.
In the pressure cooker (still on "Sauté"), melt the butter. Tip in the onion, carrots, celery and garlic. Leave stirring, until softened, about 5 minutes. Tip in the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour. Put back 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.
Move the cauliflower and 1 cup of the liquid to a blender and blend* until smooth. Tip the puree into the soup and stir well. Tip in the cheddar and stir until melted. Plate topped with the scallions and extra cheddar cheese, if desired.
Brown the turkey in a large sauté pan over medium-a hot burner, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Tip off the meat and move it to a small bowl.
Tip in the butter to the sauté pan and cook until melted. Then add the onion, carrots, celery and garlic. Leave stirring, until softened, about 5 minutes. Tip in the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour. (Or you can skip this step and just add the onions, carrots, celery, garlic, flour, salt and pepper to the bowl of your slow cooker.)
Move the mixture to the bowl of a slow cooker. Then add in the chicken broth, potatoes, cauliflower, ground turkey, and stir to combine.
Lid and cook on high for 2-3 hours, or on low for 5-6 hours, until the potatoes are tender.
Move the cauliflower and 1 cup of the liquid to a blender and blend* until smooth. Tip the puree back into the soup and stir until combined. Tip in the cheddar and stir until melted.
Plate warm, topped with the scallions and extra cheddar cheese, if desired
Brown the turkey in a large stockpot over medium-a hot burner, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Tip off the meat and move it to a small bowl.
Tip in the butter to the stockpot and cook until melted. Then add the onion, carrots, celery and garlic. Leave stirring, until softened, about 5 minutes. Tip in the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour. Tip in in the chicken broth, potatoes, cauliflower, ground turkey, and stir to combine.
Continue cooking until the soup reaches a let it bubble gently. Then reduce heat to medium-low, cover and let it bubble gently until the potatoes are soft.
Move the cauliflower and 1 cup of the liquid to a blender and blend* until smooth. Tip the puree back into the soup and stir until combined. Tip in the cheddar and stir until melted.
Plate warm, topped with the scallions and extra cheddar cheese, if desired.
