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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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 254 kcal
Course: Soup , Dinner
Cuisine: American

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)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Seal and cook on high pressure for 10 minutes, until the potatoes are soft. Quick release, then open when the pressure subsides.
  5. 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

  • *Read the label to be sure this product is gluten-free.

Nutrition Information

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%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 254

% 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.