Cheeseburger Soup
User Reviews
4.9
Cheeseburger Soup
Description
Cheeseburger Soup starts with sautéing ground turkey until browned, then cooking chopped onions, carrots, celery, and garlic to develop the aromatic base. Flour is added to thicken the soup along with seasoning including kosher salt and black pepper. Chicken broth provides the liquid component, and diced Yukon gold potatoes and a wedge of cauliflower are simmered until tender.
Part of the soup liquid and the whole stem-attached cauliflower piece are blended smooth and returned to the pot, introducing a creamy texture without lumps. Shredded cheddar cheese melts into the warmed soup creating a cheesy richness reminiscent of a cheeseburger. Chopped scallions on top lend brightness and a mild onion flavor.
This soup is substantial enough to be a main dish and brings a comforting homestyle quality with balanced vegetables and lean protein. It’s suitable for stovetop preparation or pressure cooking. The combination of pureed and chunky vegetables maintains textural interest and smoothness.
Using gluten-free flour makes the recipe adaptable for dietary needs. Check labels carefully to confirm gluten-free status if necessary.
Ingredients
- 1/2 pound ground turkey 93% lean
- 1 tablespoon butter unsalted
- 1 onion chopped, medium
- 2 carrot chopped, medium
- 2 celery chopped, stalks
- 2 garlic minced, cloves
- 2 tablespoons all-purpose flour (wheat or gluten-free*)
- 1/2 teaspoon kosher salt
- black pepper freshly ground
- 3 1/2 cups chicken broth low sodium
- 10 ounces potato 2 medium, peeled and finely diced, Yukon gold variety
- 1 cauliflower 12-ounce wedge (1/4 head), stem attached
- 1 3/4 cups cheese 2%, shredded
- 2 tablespoons scallions for garnish, chopped
Instructions
- 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.
- 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.
- 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.
Notes
- Use gluten-free flour if needed and verify its gluten-free certification.
- Blending part of the soup with the cauliflower creates a creamy texture without lumps.
- This soup can be made on the stovetop or in a pressure cooker for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1-1/2 cups | |
| Calories | 254kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 20g | 40% |
| Fat | 11.5g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 52mg | 17% |
| Sodium | 670mg | 28% |
| Fiber | 3.5g | 14% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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