Healthy InstantPot Turkey Cheeseburger Soup

The creamed cauliflower makes this decadent without any guilt.

Ingredients

• 1 lb lean ground turkey

• 1 tbspn avocado/olive oil or unsalted butter

• 1 medium onion, chopped

• 2 cups chopped veggies, like 2 medium carrots, 2 celery stalks, chopped or 1 bell pepper, or whatever you have at home

• 2 garlic cloves, minced

• 4 tbsp all purpose flour (wheat or gluten free)

• 1 tsp kosher salt

• 1/4 tsp emeril's seasoning (optional)

• 1/4 tsp freshly ground black pepper

• 6 cups low sodium chicken broth (or beef broth, I use better than bullion)

• 10 oz medium potatoes (2 medium) peeled and finely diced

• 1/2 cauliflower wedge (do not chop, will remove and blend after) with stem attached

• 1-2 cups shredded (low fat) sharp cheddar cheese

• 4 tbsp chopped scallions (optional, for garnish)

Directions

1. set IP to saute, wait until hot

2. brown turkey 5 min and set aside (or do this on a separate pan on stove in parallel)

3. melt butter in IP, add garlic and stir 30s until fragrant

4. add onions, carrots, celery and cook for 5m until soft

5. add flour, salt, pepper and seasoning. stir for 1m until no longer liquid (don't let it burn)

6. add browned turkey, broth, potatoes and cauliflower wedge, stir

7. set IP for 10m on manual

8. quick release, open, carefully transfer cauliflower into a blender or magic bullet and puree (may need to add some more soup if not blending)

9. pour puree back into soup, stir in cheese, add salt/pepper to taste

10. top with scallions and serve

Adapted from Skinnytaste