Turkey Cheeseburger Soup

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  Ground Turkey, 99% Lean(227g)
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  Unsalted Butter(15g)
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  Yellow Onion
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  Carrots
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  Celery
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  Garlic
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  Flour, All-Purpose, White(30g)
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  1/2 teaspoon kosher salt
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  freshly-ground black pepper
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  Low Sodium Chicken Broth(840g)
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  Potato, Yukon Gold(284g)
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  Cauliflower
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  Cheddar Cheese(420g)
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  2 Tablespoons Chopped Scallions, For Garnish

Instructions

1. 1Brown the ground turkey in a large stockpot over medium-high heat, using a wooden spoon to break it into small pieces as it cooks, 4–5 minutes, until no longer pink. Drain and transfer to a small bowl.
2. 2Add the butter to the stockpot and cook over medium heat until melted, about 1 minute. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, 5–7 minutes, until softened and fragrant.
3. 3Sprinkle the flour over the vegetables and cook, stirring constantly, over medium heat for 1 minute to cook out the raw flour taste.
4. 4Return the cooked turkey to the stockpot. Add the chicken broth, potatoes, and cauliflower. Stir well, then bring to a simmer over medium-high heat, 3–5 minutes. Reduce heat to medium-low, cover, and simmer 15–20 minutes, until the potatoes are tender when pierced with a fork.
5. 5Transfer 1 cup of the cauliflower and cooking liquid to a blender. Blend until completely smooth, then pour the puree back into the stockpot and stir to combine.
6. 6Remove from heat. Add the sharp cheddar and stir until fully melted and incorporated, about 2 minutes.
7. 7Divide evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8Reheat individual portions in a microwave or on the stovetop over medium heat until warmed through, 3–5 minutes.