Meal Kit

Cheeseburger Soup

Skinnytaste

Prep & Cook Time: 50-60 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 6 oz. Yukon Potatoes
  • 12 oz. Ground Turkey
  • 2 Garlic Cloves
  • Info
    1 oz. Shredded Cheddar Cheese
  • 6 oz. Cauliflower Florets
  • 4 oz. Mirepoix Blend
  • 2 Green Onions
  • 4 tsp. Chicken Broth Concentrate
  • 0.35 oz. White Rice Flour

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    502
  • Carbohydrates
    32g
  • Fat
    23g
  • Protein
    41g
  • Sodium
    1324mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Large Pot
  • 1 Blender/Immersion Blender

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Peel and cut potatoes into ½" dice. Trim and thinly slice green onions. Cut cauliflower florets into 1” pieces. Mince garlic.

  2. 2

    Cook the Turkey

    Heat 1 tsp. olive oil in a large pot over medium-high heat. Add turkey and a pinch of salt to hot pot. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes. Transfer turkey to a mixing bowl and set aside. Keep pan over medium-high heat.

  3. 3

    Cook the Vegetables

    Add 1 tsp. olive oil, mirepoix blend, and garlic to hot pot. Stir often until softened, 4-6 minutes. Stir in rice flour until combined and no dry flour remains in pot. Season with a pinch of salt and pepper.

  4. 4

    Start the Soup

    Add chicken base and 1¾ cups water to hot pot. Stir in potatoes and cauliflower. Bring to a simmer. Once simmering, cover and reduce heat to low. Stir occasionally until potatoes and cauliflower are tender, 20-25 minutes.

  5. 5

    Blend Soup and Finish Dish

    Carefully transfer half the soup to a blender. Blend until smooth. Return blended soup to hot pot with remaining soup. Stir in cheese and turkey until combined. Remove from burner. Plate dish as pictured on front of card, garnishing with green onions. Bon appétit!

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