This combination of cheeseburger and loaded baked potato makes for the best kind of soup!
There is nothing more fitting than posting a soup recipe on our designated soup night. Tonight we're having minestrone, but this potato soup is absolutely wonderful. The original recipe called for pureeing the potatoes and cauliflower, but I honestly dread pulling out my blender for soups. It's just laziness. I stopped pulling out the blender for broccoli cheddar soup years ago. I like all the little pieces and chunks of veggies, so it doesn't bother me. But if you would like to, puree the cauliflower with 1 cup of the chicken broth and then add potatoes and puree until smooth. Add a little more broth, as needed. Then just add them as you would with step 5 below :) I didn't drain off the grease after cooking the turkey, but that is definitely an option if you don't want any grease making it into the final product!
What you need:
- 2 russet potatoes
- 1 head cauliflower, roughly chopped
- 6 cups chicken broth
- 6 pieces bacon, diced
- 1 medium onion, finely diced
- 1 cup carrots, finely diced
- 1 cup celery, finely diced
- 2 lbs. ground turkey
- 1 can (14.5 oz) diced tomatoes
- 2 Tbsp. tomato paste
- 2 Tbsp. steakhouse seasoning
- 2 tsp. garlic powder
- 2 1/2 tsp. salt
- 1 tsp. pepper
- 1 cup shredded sharp cheddar cheese
- 1 green onion, diced
- Bake potatoes at 375 degrees for 45 minutes to 1 hour. Remove from oven and let cool. Then dice it up.
- Steam cauliflower over boiling water or (my favorite method) in a steamable bag in the microwave until soft. Set aside.
- In a large stock pot, add bacon and cook until crispy. Place on a paper towel to drain. Remove all but 1 Tbsp. of bacon grease from stock pot.
- Add onions, carrots, and celery and saute until softened. Add ground turkey and brown, crumbling as you go.
- Add cauliflower, potatoes, chicken broth, tomatoes, tomato paste, steakhouse seasoning, garlic, salt, and pepper. Stir and heat through.
- Serve topped with bacon, cheddar cheese, and green onions.
Recipe slightly adapted from With Salt and Wit
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