Turkey Cheeseburger Soup

Brown the ground turkey in a large stockpot over medium-high heat, using a wooden spoon to break the meat into small pieces as it cooks, 4 to 5 minutes. Drain the turkey and transfer to a small bowl.

Add the butter to the stockpot and cook until melted. Add the chopped onion, carrots, celery, and minced garlic. Cook, stirring, until the vegetables are softened, about 5 minutes. Sprinkle in the flour, kosher salt, and black pepper, and cook, stirring, for 1 minute to remove the raw flour taste. Pour in the chicken broth, add the diced potatoes, cauliflower, and reserved ground turkey, then stir to combine.

Continue cooking until the soup reaches a simmer. Reduce heat to medium-low, cover the stockpot, and simmer until the potatoes are tender, about 10-12 minutes.

Transfer the cauliflower and 1 cup of the cooking liquid to a blender and blend until completely smooth. Pour the cauliflower puree back into the soup and stir until well incorporated. Gradually add the shredded cheddar cheese and stir until the cheese is fully melted.

Serve the soup warm, garnished with chopped scallions and additional shredded cheddar cheese, if desired.