Instant Pot or Stove Top Cheeseburger Soup

Instant Pot or Stove Top Cheeseburger Soup

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! (Courtesy of Skinnytaste)

Ingredients:

  • 1 pound  93% Lean Ground Turkey
  • 1 tablespoon unsalted butter
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 2 tsp. minced garlic
  • 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 or Sweet 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% Sharp Cheddar Cheese
  • 2 tablespoons chopped scallions, for garnish

Instant Pot Directions:

  1. Press the sauté button on your Instant Pot. 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.
  2. 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.
  3. Seal and cook on high pressure for 10 minutes, until the potatoes are soft. Quick release, then open when the pressure subsides.
  4. 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 Top Directions:

  1.  In a large stock pot sauté over medium-high heat the turkey, butter, onion, carrots, celery and garlic.
  2. 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.
  3. Add the chicken broth, potatoes, and cauliflower and stir.
  4. 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.