Turkey Cheeseburger Soup

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This Turkey Cheeseburger Soup recipe is a rich and cheesy bowl of comfort food made on the lighter side. It’s quick and easy, loaded with turkey and potatoes in every bite!

This Cheeseburger Soup recipe is a rich and cheesy bowl of comfort food made on the lighter side. It's quick and easy, loaded with turkey and potatoes in every bite!
Cheeseburger Soup

Cheeseburger soup is always a hit with my family! It’s the kind of soup you crave on a cold night. This recipe, from my newest cookbook Skinnytaste One and Done is made all in one pot with directions for the Instant Pot or stove! I’ve partnered with ALDI to give you a sneak peak into the book and share this recipe with you all!

It’s thick and cheesy with chunks of potatoes and turkey. To get it creamy without adding any cream, I add a large piece of cauliflower to the pot and leave it whole, then puree it in the blender with some of the broth. The results are rich and velvety, and so, so good and a great way to sneak cauliflower into your kids dinner!

Skinnytaste One and Done Cookbook

A little bit about the book, it features 140 Healthy One-Pot Dinner Recipes made in a skillet, sheet pan, slow cooker, pressure cooker, air fryer, Dutch oven, etc. Each chapter is organized by cooking vessel. If you don’t have an air fryer or Instant Pot, no problem! I include alternate directions for stove and oven. Nutritional info is included with each recipe. WW points are not, as they are copyright, but they are all posted here for your convenience!

I just returned from a fun, no-fuss, glamping retreat to celebrate the launch of my new cookbook, which was sponsored by ALDI. We glamped under the stars at Firelight Camps in the Finger Lakes and enjoyed, campfire, smores, and recipes from my cookbook. The weather was a bit chilly, so we bundled up, drank lots of hot cocoa, hot cider, and enjoyed comfort food dishes including this Cheeseburger Soup which everyone loved. There’s so much to do in Ithaca, NY, some highlights of the trip were visiting gorges, hiking, foraging, wine tasting, cider tasting, visiting goat farms, and of course, sharing quality time with this talented group of inspiring women who flew in from all parts of the country to celebrate (I am forever grateful).

Skinnytaste One and Done Glamping Retreat

On our drive up from the city (it’s about 4 hours from NYC) we stopped at an ALDI store, and loaded up the car with all the ingredients needed to make this Cheeseburger Soup as well as tons of cheese varieties to create these gorgeous boards, plus fruit, nuts, chips, salsa, and plenty of wine and snacks for the week and we were able get everything for so much less than I would have thought!

More info about the soup, you can make this with beef if you prefer.  If you are gluten-free this works great with a gluten-free flour mix, all the ingredients below can be found at ALDI.

Cheeseburger Soup is a rich and cheesy bowl of comfort food made on the lighter side. It's quick and easy, loaded with turkey and potatoes in every bite!

Cheeseburger Soup is a rich and cheesy bowl of comfort food made on the lighter side. It's quick and easy, loaded with turkey and potatoes in every bite!
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4.84 from 119 votes
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Cheeseburger Soup

254 Cals 20 Protein 19 Carbs 11.5 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 6 servings
COURSE: Dinner, Soup
CUISINE: American
Cheeseburger Soup is a rich and cheesy bowl of comfort food made on the lighter side. It's quick and easy, loaded with turkey and potatoes in every bite!


  • 1/2 pound 93% lean ground turkey
  • 1 tablespoon unsalted butter
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour, wheat or gluten-free*
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 1/2 cups low sodium chicken broth
  • 10 ounces Yukon Gold potatoes, 2 medium, peeled and finely diced
  • 1 12-ounce wedge cauliflower (1/4 of a large head), stem attached
  • 1 3/4 cups shredded 2% shredded cheese
  • 2 tablespoons chopped scallions, for garnish


Instant Pot Method

  • Press the sauté button on an electric pressure cooker. Add the turkey and brown the meat, 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.
  • In the pressure cooker (still on sauté), melt the butter. 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. Return the turkey to the pressure cooker and add the chicken broth, potatoes, and cauliflower and stir.
  • Seal and cook on high pressure for 10 minutes, until the potatoes are soft. Quick release, then open when the pressure subsides.
  • Transfer the cauliflower and 1 cup of the liquid to a blender and blend until smooth. Pour the puree into the soup and stir well. Add the cheddar and stir until melted. Serve topped with the scallions.

Stove Method

  • 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.



*Read the label to be sure this product is gluten-free.


Serving: 1-1/2 cups, Calories: 254kcal, Carbohydrates: 19g, Protein: 20g, Fat: 11.5g, Saturated Fat: 6g, Cholesterol: 52mg, Sodium: 670mg, Fiber: 3.5g, Sugar: 5g
WW Points Plus: 7
Keywords: cheesburger soup, cheeseburger soup recipe, healthy cheesburger soup, instant pot cheeseburger soup

Disclosure: Created in partnership with ALDI.

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  1. Great soup, Gina!! This is my kind of soup! 
    Although I hate to say it, because I hate to do it – I did make a few small changes.
    I doubled the ground turkey (hello protein!)
    I used less potatoes and more cauliflower (because I have cauliflower to use up!) 
    And based on previous comments, I added 1/2tsp dill, 1tsp ground mustard, 2 Tbsp ketchup and 2 Tbsp Worcestershire sauce. 
    Lastly, I’m not super picky on texture so to save time I chopped my potatoes and cauliflower very small and I didn’t even bother blending it. 

    Absolutely delicious! I divided up into 4 servings and now I have a hearty protein filled (36g!) lunch for the week! 

  2. This is great. Nobody likes cauliflower so I did broccoli and instead of puree I made a sauce out of the cheese with some of the broth and heavy cream. Came out great. Also didn’t have carrots so I used a red pepper instead, also very good. It needed a kick so I added in some hot sauce to taste as well as salt and pepper. Also I skipped on the flour, with the cheese I did use about double for the cheese sauce instead, came out very creamy so flour wasn’t necessary. Would give it 5 stars even if I had followed the recipe exactly.

    • Also make sure you Grate your own cheese unless you’re going to eat it immediately, the anticaking agent in shredded cheese makes it lumpy.

  3. This is one of my family’s absolute favorite soups – it comes together so quickly and is just delicious!! I got creative last time I made it and added a few additional spices that felt “cheeseburger-like” – ground mustard and dill. Both were fantastic additions! Thank you for all of your incredible recipes!

  4. Like a lot of reviewers said, it was hearty but didn’t taste like a cheeseburger. But once I added 2 tablespoons of Worcestershire sauce and one of ketchup, it sure did.  Seems weird to add ketchup to soup, but trust me on this one 🙂 

  5. So very good. My family loved this! Made it in the Dutch oven and it was so very creamy. Definitely a saver!

  6. Not sure it tastes like cheeseburger.  But it is tasty, I added half block of cream cheese and some pepper flakes.

  7. Definitely one of our favourites. Very easy to make and delicious.

    I did add a little more salt than it calls for to pop the flavours.

    Thank you Gina

  8. I tried this soup for the first time and I have to say I was very disappointed. I had read so many great reviews but this was just BLAND. I did add some dill relish to help give some flavour but it wasn’t enough.

  9. Gina, check the recipie on WW..Cheeses added and counted twice!

  10. Would lean beef work with the recipe and cook the same way? 

  11. This is one of my favorite soup recipes! My whole family LOVES it!!!

    • I made this today in the IP and we both liked it. My husband used some Grace brand hot pepper sauce to kick it up. I tried a few drops in a 1/2 c. to taste and it adds a warming flavor. I like that we’re getting veggies. I used a mix of cheeses but will stick with sharp cheddar next time. *the IP directions were spot on

  12. This is delicious! Can it be kept in the fridge and reheated please?

  13. This was pretty good! I made it twice before reviewing – the first time I made it exactly as written, and the second time I made some tweaks based on what other reviewers said, convenience, personal taste and my wish to not have weird amounts of leftover ingredients I’d have to figure out how to use before they went bad. It was good the first time, and closer to great with the following adjustments:

    1) I omitted the carrots and celery. It’s nice to have extra veggies, but as other reviewers noted, the sweetness makes it taste a lot less like a cheeseburger. I did use the entire amount of onion.
    2) I used an entire pound of ground turkey. There was definitely enough broth to handle it, and that would’ve been the case even without the next few tweaks.
    3) Rather than leaving 1/2 cup of chicken broth to languish forgotten in my fridge until it was past time to throw away, I used an entire 32 oz (4-cup) carton of low-sodium chicken broth.
    4) Instead of struggling to cut a head of cauliflower into quarters, I put a 12 oz bag of steam-in-bag frozen cauliflower into the microwave and cooked it while the pressure was releasing. I drained it before putting it in a blender with 1 cup of broth, then proceeded as directed.
    5) I never use pre-shredded if the success of the recipe depends upon properly-melted cheese. So instead of trying to measure a block of sharp cheddar to get 1-3/4 cups, I shredded the entire 8 oz thing to get 2 cups. With the extra broth, the additional 1/4 cup of cheese was easily absorbed and it still made a nice, soupy soup.

    I don’t do WW so the points don’t mean anything to me, but with these changes, it makes probably 8 good-sized bowls of soup rather than the original serving size of 6.