Side Pannel
{Skinnier} Loaded Cheeseburger Potato Soup.
{Skinnier} Loaded Cheeseburger Potato Soup.
- Recipe Submitted by Cornbread on 11/21/2014
Category: Dinner Party, Healthy Recipes, Soups, Potatoes, Cheese
Ingredients List
- 2 medium russet potatoes
- 1 large head cauliflower, roughly chopped
- 6 cups low sodium chicken stock
- 6 pieces bacon, diced
- 1 medium onion, finely diced
- 1 cup finely diced carrots
- 1 cup finely diced celery
- 1.25 lean ground turkey (or lean ground beef)
- 1 can petite diced tomatoes
- 2 Tbsp tomato paste
- 2 Tbsp steakhouse seasoning (I used McCormick)
- 2 tsp garlic powder
- 2.5 tsp salt
- 1 tsp pepper
- 1 cup reduced fat sharp cheddar cheese, shredded
- 1 green onion, diced
Directions
1. Preheat oven to 375 degrees F.
2. Pierce potatoes with a fork multiple times and place in oven. Bake for 45 minutes to an hour, or until soft. Remove from oven and allow to cool then chop.
3. Meanwhile, steam cauliflower in a large dutch oven of bowling water for 8 - 10 minutes or until soft. Transfer to a large blender with 1 cup of the chicken stock. Turn on the blender and puree, adding more chicken stock to help move things along. Add potatoes once finished, add to blender and puree until creamy. Set aside.
4. In a large dutch oven or stock pot, add bacon and cook. Once cooked remove from pot and set aside. Remove all but 1 Tbsp of bacon grease. Add diced onions, carrots and celery. Sauté until soft. Push to one side of pot and add ground turkey. Cook until no longer pink. Remove any grease that may be remaining in pot. Add cauliflower/potato mixture, can of tomatoes with juice, tomato paste, steakhouse seasoning, garlic powder, salt and pepper. Mix well.
5. Serve immediately with chopped bacon, cheddar cheese and green onions.
2. Pierce potatoes with a fork multiple times and place in oven. Bake for 45 minutes to an hour, or until soft. Remove from oven and allow to cool then chop.
3. Meanwhile, steam cauliflower in a large dutch oven of bowling water for 8 - 10 minutes or until soft. Transfer to a large blender with 1 cup of the chicken stock. Turn on the blender and puree, adding more chicken stock to help move things along. Add potatoes once finished, add to blender and puree until creamy. Set aside.
4. In a large dutch oven or stock pot, add bacon and cook. Once cooked remove from pot and set aside. Remove all but 1 Tbsp of bacon grease. Add diced onions, carrots and celery. Sauté until soft. Push to one side of pot and add ground turkey. Cook until no longer pink. Remove any grease that may be remaining in pot. Add cauliflower/potato mixture, can of tomatoes with juice, tomato paste, steakhouse seasoning, garlic powder, salt and pepper. Mix well.
5. Serve immediately with chopped bacon, cheddar cheese and green onions.
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