Cheeseburger Chowder
Pro Tip: Since this recipe has dairy in it, it will not freeze well. You can keep any leftovers in the fridge for 3-4 days.
Servings Prep Time
6-8Servings 25Minutes
Cook Time Passive Time
35Minutes 60Minutes
Servings Prep Time
6-8Servings 25Minutes
Cook Time Passive Time
35Minutes 60Minutes
Ingredients
Instructions
  1. Wash and dry all produce. Chop potatoes, carrots, garlic and scallions (separating the white and green parts).
  2. Heat a large pot over medium-high heat. Add oil and ground turkey. Cook until no longer pink, about 8 minutes.
  3. When turkey is cooked, add the potatoes, carrots, scallion whites, stock, garlic, and pepper. Bring to a boil. Turn heat to low and cook until potatoes are soft, about 15 minutes.
  4. Stir in milk and cook for 5 minutes. If there is not enough liquid, add more milk or stock until all the veggies are covered.
  5. In a small bowl, mix heavy cream with the flour until smooth. Once smooth, slowly stir into the soup. Bring the soup to a boil and stir. Turn the heat to low and cook until the soup has thickened, about 10 minutes.
  6. Break the cream cheese into chunks and stir into soup. Then add shredded cheddar cheese. Keep the heat on low until the cheese is melted, stirring often. Top with scallion greens just before serving.
Recipe Notes

Leftovers? Add cooked pasta to the leftovers and bake it like a casserole at 350 degrees for 15-20 minutes, or until bubbling.