Ingredients
½lbturkey93% lean, ground
1tbspunsalted butter
1mediumonionchopped
2mediumcarrotschopped
2celery stalkschopped
2garlic clovesminced
2tbspflour(all-purpose, wheat or gluten-free)
½tspkosher salt
black pepperfreshly-ground
3½cupchicken brothlow-sodium
10ozpotatoes(2 medium potatoes), peeled and finely diced, Yukon gold
12ozwedge cauliflower(1/4 of a large head), stem attached
1¾cupscheddar cheeseshredded reduced-fat sharp
2tbspscallionschopped, for garnish
Preparation
Brown the turkey in a large sauté pan over medium-high heat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Drain the meat and transfer it to a small bowl.
Add the butter to the sauté pan and cook until melted. Then 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.
Transfer the mixture to the bowl of a slow cooker. Then add in the chicken broth, potatoes, cauliflower, ground turkey, and stir to combine.
Cover and cook on high for 2 to 3 hours, or on low for 5 to 6 hours, until the potatoes are tender.
Transfer the cauliflower and 1 cup of the liquid to a blender and blend* until smooth. Pour the puree back into the soup and stir until combined. Add the cheddar and stir until melted.
Serve warm, topped with the scallions and extra cheddar cheese, if desired
