Steakhouse Cheeseburger Loaded {Skinny} Baked Potato Soup

Steakhouse Cheeseburger Loaded {Skinny} Baked Potato Soup is a gluten free recipe with 8 servings. One serving contains 229 calories, 14g of protein, and 9g of fat. For $1.77 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. It works well as an affordable main course for Autumn. A mixture of pepper, lean ground turkey, low sodium chicken stock, and a handful of other ingredients are all it takes to make this recipe so flavorful. Plenty of people really liked this American dish. This recipe is liked by 744 foodies and cooks. It is brought to you by The Housewife in Training Files. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. With a spoonacular score of 81%, this dish is excellent. If you like this recipe, you might also like recipes such as Loaded Baked Potato Soup with Crispy-Fried Potato Skins, Loaded Baked Potato Soup, and Loaded Baked Potato Soup.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

6 pieces bacon, diced

1 can petite diced tomatoes

1 cup finely diced carrots

1 large head cauliflower, roughly chopped

1 cup finely diced celery

2 tsp garlic powder

1 green onion, diced

1.25 lean ground turkey (or lean ground beef)

6 cups low sodium chicken stock

1 medium onion, finely diced

1 tsp pepper

1 cup reduced fat sharp cheddar cheese, shredded

2 medium russet potatoes

2.5 tsp salt

2 Tbsp steakhouse seasoning (I used McCormick)

2 Tbsp tomato paste

Equipment:

oven

dutch oven

blender

pot

Cooking instruction summary:

Preheat oven to 375 degrees F.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.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.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. Saut 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.Serve immediately with chopped bacon, cheddar cheese and green onions.

 

Step by step:


1. Preheat oven to 375 degrees F.Pierce potatoes with a fork multiple times and place in oven.

2. Bake for 45 minutes to an hour, or until soft.

3. Remove from oven and allow to cool then chop.Meanwhile, steam cauliflower in a large dutch oven of bowling water for 8 - 10 minutes or until soft.

4. 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.

5. Add potatoes once finished, add to blender and puree until creamy. Set aside.In a large dutch oven or stock pot, add bacon and cook. Once cooked remove from pot and set aside.

6. Remove all but 1 Tbsp of bacon grease.

7. Add diced onions, carrots and celery. Saut until soft. Push to one side of pot and add ground turkey. Cook until no longer pink.

8. Remove any grease that may be remaining in pot.

9. Add cauliflower/potato mixture, can of tomatoes with juice, tomato paste, steakhouse seasoning, garlic powder, salt and pepper.

10. Mix well.

11. Serve immediately with chopped bacon, cheddar cheese and green onions.


Nutrition Information:

Quickview
237k Calories
14g Protein
9g Total Fat
28g Carbs
21% Health Score
Limit These
Calories
237k
12%

Fat
9g
14%

  Saturated Fat
3g
21%

Carbohydrates
28g
10%

  Sugar
7g
8%

Cholesterol
13mg
5%

Sodium
1132mg
49%

Get Enough Of These
Protein
14g
28%

Vitamin C
61mg
75%

Vitamin A
3016IU
60%

Vitamin K
52µg
50%

Manganese
0.64mg
32%

Vitamin B6
0.63mg
32%

Potassium
1089mg
31%

Vitamin B3
5mg
27%

Phosphorus
263mg
26%

Fiber
6g
26%

Folate
96µg
24%

Iron
3mg
21%

Calcium
191mg
19%

Copper
0.35mg
18%

Magnesium
62mg
16%

Vitamin B2
0.25mg
15%

Vitamin B1
0.22mg
14%

Vitamin B5
1mg
13%

Vitamin E
1mg
12%

Selenium
7µg
10%

Zinc
1mg
10%

Vitamin B12
0.33µg
5%

covered percent of daily need
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Food Trivia

The tomato is technically a fruit, not a vegetable. It was also the first genetically engineered whole product and went on the market in 1994. Since then, more than 50 other genetically engineered foods have been deemed safe by the FDA.

Food Joke

A man entered his doctor's office with a cucumber up his nose, a carrot in his left ear and a banana stuck in his right ear. "Doc," he asked, "What's wrong with me?" "Simple," replied the doctor, "You aren't eating right."

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