Cheeseburger Soup

To make this in a large pot or Dutch oven, sauté over medium-high heat in steps 1 and 2. For step 3, bring to a boil, then cook, covered, over low heat until the potatoes and cauliflower are tender, 25 to 30 minutes. Transfer 1 cup of the liquid and the whole cauliflower to the blender, and blend until smooth. Stir the puree into the soup, add the cheddar, and serve topped with the scallions.

Family favourite! 10/10

I doubled the recipe. Added the tomatoes and dill pickles as someone else suggested to do. I added rosemary and a rew dashes of Franks Red Hot and fried some bacon to add. Very delicious!

Made some edits as suggested by previous reviews on the website. - Used a full package of ground turkey just to use it up. Thought it would be fine either way though. - Added 2T Worcestershire sauce and 1T ketchup at the end to give it more cheeseburger flavor. - Used a bag of frozen cauliflower that I steamed in the microwave and mashed instead of cooking it in the Instant Pot then pureeing. - Served with dill relish (which sounds weird but really adds to the burger flavor). This one is a go-to for us. Made it multiple times already and we're all fans (with the edits above).

Omitted carrots and celery like others suggested and it came out great! Used an immersion blender.

Not our favorite. Probably won't make again.

Love it! I'm a very picky eater, so I left out the onions and celery, but added peeled sliced radishes. It worked out well. I also added garlic powder, onion powder, white pepper, dill. And will be topping it with fresh tomatoes. I made this as a meal prep for lunches this week.