Turkey Cheeseburger Soup
Ingredients
-
½
pound
93% lean ground turkey
-
1
tablespoon
unsalted butter
-
1
medium
onion, chopped
-
2
medium
carrots, chopped
-
2
stalks
celery, chopped
-
2
cloves
garlic, minced
-
2
tablespoons
flour (all-purpose, wheat or gluten-free)
-
½
teaspoon
kosher salt
-
to taste
freshly-ground black pepper
-
3 ½
cups
low-sodium chicken broth
-
10
ounces
Yukon gold potatoes (2 medium potatoes), peeled and finely diced
-
1
wedge (12-ounce)
cauliflower (1/4 of a large head), stem attached
-
1 ¾
cups
shredded reduced-fat sharp cheddar cheese
-
2
tablespoons
chopped scallions, for garnish
Instructions
- 1. Brown the turkey in the Instant Pot using the 'Sauté' button, then drain and set aside.
- 2. Sauté the onion, carrots, celery, and garlic in the same pot until softened, then add flour, salt, and pepper, cooking for an additional minute.
- 3. Add the browned turkey, chicken broth, potatoes, and cauliflower to the pot and stir to combine.
- 4. Seal the pot and cook on high pressure for 10 minutes, then quick release the pressure.
- 5. Purée the cauliflower with 1 cup of broth in a blender until smooth and return it to the soup.
- 6. Stir in the cheddar cheese until melted and serve warm, garnished with scallions and extra cheese if desired.
Nutrition Facts (estimated)
Servings
6 servings
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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