Turkey Cheeseburger Soup Skinnytaste Food

CHEESEBURGER SOUP

Cheeseburger Soup image

Cheeseburger Soup is a rich and cheesy bowl of comfort food made on the lighter side. It's quick and easy, loaded with turkey and potatoes in every bite!

Provided by Gina

Time 30m

Number Of Ingredients 14

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)

Steps:

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.
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.

Nutrition Facts : ServingSize 1 -1/2 cups, Calories 254 kcal, Carbohydrate 19 g, Protein 20 g, Fat 11.5 g, SaturatedFat 6 g, Cholesterol 52 mg, Sodium 670 mg, Fiber 3.5 g, Sugar 5 g

INSTANT POT® TURKEY CHEESEBURGER SOUP

Instant Pot® Turkey Cheeseburger Soup image

Great diet-friendly variation of an old favorite, made in the Instant Pot®. Uses pureed cauliflower to thicken and make the soup creamy.

Provided by Tammy Doerr

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

1 pound ground turkey
2 teaspoons seasoned salt (such as LAWRY'S®)
1 tablespoon butter
2 carrots, diced
2 stalks celery, diced
1 medium onion, diced
2 tablespoons all-purpose flour
1 teaspoon dried dill weed
½ teaspoon ground black pepper
3 ½ cups beef broth
2 Yukon gold potatoes, diced
¼ head cauliflower
1 (8 ounce) package shredded sharp Cheddar cheese

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add turkey and seasoned salt; saute until browned, about 5 minutes. Remove turkey.
Melt butter in the pot. Add carrots, celery, and onion; cook until just starting to soften, about 5 minutes. Add flour, dill, and pepper; cook for about 1 minute. Return turkey to the pot; add broth and potatoes. Top with cauliflower. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove the cauliflower and 1 cup of the soup liquid; blend together until smooth and creamy. Add Cheddar cheese and season to tate. Stir cauliflower puree into the pot with the rest of the soup until cheese is completely melted.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 11.8 g, Cholesterol 75 mg, Fat 15.4 g, Fiber 1.9 g, Protein 21 g, SaturatedFat 8.1 g, Sodium 817.3 mg, Sugar 2 g

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