Turkey Cheeseburger Soup Recipes

TURKEY CHEESEBURGER SOUP RECIPE

Steps:

• 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.
• 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.
• Add the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour.
• Transfer the mixture to the bowl of a slow cooker. Then add in the chicken broth, potatoes, cauliflower, ground turkey, and stir to combine.
• Cover and cook on high for 2 to 3 hours, or on low for 5 to 6 hours, until the potatoes are tender.
• 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.
• Serve warm, topped with the scallions and extra cheddar cheese, if desired

CHEESEBURGER SOUP

Steps:

• 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.
• 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.
• 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.

CHEESEBURGER SOUP

Steps:

• In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes. , Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.

TURKEY CHEESEBURGER SOUP SKINNYTASTE

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Peel and cut potatoes into 1/2" dice.Trim and thinly slice green onions.Mince garlic.Cut cauliflower florets into 1" pieces. 2 Cook the Turkey Heat 1 tsp. olive oil in a large pot.Add mirepoix blend to hot pot. Stir occasionally until beginning to get tender, 3-5 minutes.Add turkey. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.Season with a pinch of salt. Transfer turkey and mirepoix blend to a bowl and set aside. Reserve pot; no need to wipe clean. 3 Start the Soup Return pot used to cook turkey to medium-high heat and add 1 tsp. olive oil.Add garlic to hot pot. Stir often until softened and aromatic, 2-3 minutes.Stir in rice flour and 13/4 cups water until combined and no dry flour remains. Season with a pinch of salt and pepper. 4 Finish the Soup Add chicken broth concentrate, potatoes, and cauliflower to hot pot.Bring to a simmer. Once simmering, cover and reduce heat to low. Cook until potatoes and cauliflower are tender, 20-25 minutes. 5 Blend Soup and Finish Dish Carefully transfer half the soup to a blender. Blend until smooth.Return blended soup to hot pot with unblended soup. Add cheese and turkey-mirepoix blend mixture and stir to combine.Remove from burner.Plate dish as pictured on front of card, garnishing with green onions. Bon appétit!