Turkey Cheeseburger Soup

Name: Turkey Cheeseburger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 porsi
Cuisine: Indonesian
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 g arlic cloves, minced; 2 tablespoons flour (all-purpose, 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 potatoes), peeled and finely diced; 1 (12-ounce) wedge cauliflower (1/4 of a large head), stem attached; 1 3/4 cups shredded reduced-fat sharp cheddar cheese; 2 tablespoons chopped scallions, for garnish

This lightened-up Turkey Cheeseburger Soup is quick and easy to make in the Instant Pot, Crock-Pot or on the stovetop.

⏱️ 45 min 🔪 Prep: 15 min 🔥 Cook: 30 min 📊 Medium ⭐ 4.9 (17) 👁️ 4 views

👨‍🍳 Start Cooking

Foto: Gimme Some Oven — Ali

Ingredients

6 servings

1/2 pound 93% lean ground turkey
1 tablespoon unsalted butter
1 medium onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
2 g arlic cloves, minced
2 tablespoons flour (all-purpose, 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 potatoes), peeled and finely diced
1 (12-ounce) wedge cauliflower (1/4 of a large head), stem attached
1 3/4 cups shredded reduced-fat sharp cheddar cheese
2 tablespoons chopped scallions, for garnish

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 and extra cheddar cheese, if desired.
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. (Or you can skip this step and just add the onions, carrots, celery, garlic, flour, salt and pepper to the bowl of your slow cooker.)
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 2-3 hours, or on low for 5-6 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
Brown the turkey in a large stockpot 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 stockpot 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. Add in the chicken broth, potatoes, cauliflower, ground turkey, and stir to combine.
Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer until the potatoes are soft.
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.

💰 Cost Estimate

Total Ingredients Rp 4.412

Per Serving Rp 735/serving

🏠 Save ~Rp 8.824 compared to buying!

📋 Price Breakdown (7% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
93% lean ground turkey	0.5 pound	-	-
unsalted butter	1 tablespoon	-	-
medium onion	1	-	-
medium carrots	2	-	-
celery stalks	2	-	-
arlic cloves	2 g	-	-
flour	2 tablespoons	-	-
kosher salt	0.5 teaspoon	-	-
freshly-ground black pepper	-	-	-
low-sodium chicken broth	1.5 cups	-	-
Yukon gold potatoes	10 ounces	-	-
	1	-	-
shredded reduced-fat sharp cheddar cheese	0.25 cups	Rp 30.000/170g	Rp 4.412
chopped scallions	2 tablespoons	-	-