How To Make Turkey Cheeseburger Soup
The name may be confusing but the flavors are something we can vouch for. This cheeseburger soup uses ground turkey meat for a unique flavor.
Serves:
Ingredients
- ½lbturkey93% lean, ground
- 1tbspunsalted butter
- 1mediumonionchopped
- 2mediumcarrotschopped
- 2celery stalkschopped
- 2garlic clovesminced
- 2tbspflour(all-purpose, wheat or gluten-free)
- ½tspkosher salt
- black pepperfreshly-ground
- 3½cupchicken brothlow-sodium
- 10ozpotatoes(2 medium potatoes), peeled and finely diced, Yukon gold
- 12ozwedge cauliflower(1/4 of a large head), stem attached
- 1¾cupscheddar cheeseshredded reduced-fat sharp
- 2tbspscallionschopped, for garnish
Instructions
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Brown the turkey in a large sauté pan over medium-high heat, 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.
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Add the butter to the sauté pan and cook until melted. Then add the onion, carrots, celery and garlic. Cook, stirring, until softened, about 5 minutes.
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Add the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour.
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Transfer the mixture to the bowl of a slow cooker. Then add in the chicken broth, potatoes, cauliflower, ground turkey, and stir to combine.
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Cover and cook on high for 2 to 3 hours, or on low for 5 to 6 hours, until the potatoes are tender.
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Transfer the cauliflower and 1 cup of the liquid to a blender and blend* until smooth. Pour the puree back into the soup and stir until combined. Add the cheddar and stir until melted.
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Serve warm, topped with the scallions and extra cheddar cheese, if desired
Nutrition
- Calories: 360.57kcal
- Fat: 19.11g
- Saturated Fat: 9.80g
- Trans Fat: 0.55g
- Monounsaturated Fat: 5.29g
- Polyunsaturated Fat: 1.58g
- Carbohydrates: 23.83g
- Fiber: 3.70g
- Sugar: 5.79g
- Protein: 24.00g
- Cholesterol: 75.77mg
- Sodium: 693.56mg
- Calcium: 312.00mg
- Potassium: 783.97mg
- Iron: 1.60mg
- Vitamin A: 299.29µg
- Vitamin C: 40.57mg
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