Ingredients
-
1/2
-
1
-
1
-
2
-
2
-
2
-
2
-
1/2
-
-
3 1/2
-
10
-
1
-
1 3/4
-
2
-
Directions
Cheeseburger soup is always a hit with my family! Its the kind of soup you crave on a cold night. This recipe, from my newest cookbook WW One and Done is made all in one pot with directions for the Instant Pot or stove! Ive partnered with ALDI to give you a sneak peak into the book and share this recipe with you all!,
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In the Pressure Cooker (still on Saut), 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 |
|
2
Done
|
Seal and Cook on High Pressure For 10 Minutes, Until the Potatoes Are Soft. Quick Release, Then Open When the Pressure Subsides. |
|
3
Done
|
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. |
|
4
Done
|
to Make This in a Large Pot or Dutch Oven, Saut Over Medium-High Heat in Steps 1 and 2. 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. |
