Loaded Cheeseburger Potato Soup

 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!

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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

Directions:

1. Bake potatoes at 375 degrees for 45 minutes to 1 hour. Remove from oven and let cool. Then dice it up.
2. Steam cauliflower over boiling water or (my favorite method) in a steamable bag in the microwave until soft. Set aside.
3. 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.
4. Add onions, carrots, and celery and saute until softened. Add ground turkey and brown, crumbling as you go.
5. Add cauliflower, potatoes, chicken broth, tomatoes, tomato paste, steakhouse seasoning, garlic, salt, and pepper. Stir and heat through.
6. Serve topped with bacon, cheddar cheese, and green onions.

Recipe slightly adapted from With Salt and Wit

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