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:
covered percent of daily need
