- 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 Free Range 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% Milk Sharp Cheddar Cheese
- 2 tablespoons chopped scallions (for garnish)
INSTANT POT
- 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.
STOVE METHOD
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To make this in a large pot or Dutch oven, sauté over medium-high heat in steps 1 and 2.
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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.
6 servings
Serving Size: 1-1/2 cups
Calories: 254 calories
Total Fat: 11.5g
Carbohydrates: 19g
Fiber: 3.5g
Protein: 20g