Loaded Cheeseburger Potato Soup
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:
- 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