Cheeseburgers are one of my favorite foods, there's really not much that can compete with the juicy beef, melty cheese, and all the traditional toppings. But let me tell you, even as the burger lover that I am, this High Protein Cheeseburger Soup has impressed me!
In each hot, hearty bowl of this soup, you'll discover a mash-up of all the best flavors of a burger, but in a more macro-friendly and cozy fashion. Sometimes, you just crave a bowl of soup (hello, cold weather season!) and sometimes you get lucky and get to enjoy some of your favorite flavors at same time. I hope you enjoy this soup as much as I do!
3 Reasons Why You'll Love This Recipe
- It's perfect for meal prep. This soup is the kind of dish that tastes even better when it's leftover. Spend 30 minutes making a batch of this soup and enjoy it for a meal prep lunch or dinner all week long.
- It's ready in about 30 minutes. I don't know about your household, but in mine, when we're ready to eat, we're ready! This means I don't have time to be making hour-long elaborate dishes – this High Protein Cheeseburger Soup is ready quickly enough that you won't have to worry about your kids eating too many snacks first and ruining their dinner (IYKYK).
- It's basically a cheeseburger and fries but in soup form. Love a good cheeseburger and fries combo? Same! But have you tried it as soup? If not, here's your sign!
MyFitnessPal & MacrosFirst Pre-Log
“FHM High Protein Cheeseburger Soup”
High Protein Cheeseburger Soup
This hearty High Protein Cheeseburger Soup is ready in 30 minutes and packs an impressive 37g of protein per serving. Plus, the flavor give cheeseburger vibes all the way through.
Equipment
- 1 Cutting board and knife
- 1 Large pot or dutch oven
- 2 Cooking spoons
Ingredients
- 1 lb Lean ground turkey
- 2 tbsp Olive oil
- 2 stalks Celery, chopped
- 2 stalks Carrots, chopped
- 1/4 tsp Dried oregano
- 1/2 tsp Paprika
- 4 cups Chicken or beef bone broth
- 4 cups Yukon gold potatoes, diced
- 1 cup Low-fat milk (I used 2%)
- 6 oz. Sharp cheddar cheese, shredded (apprx. 2 cups)
- 1/4 cup Pickle juice
- 1/4 cup Ketchup
- Salt and pepper, to taste
Optional toppings:
- Green onions, pickles, tomatoes, shredded cheddar cheese
Instructions
- Wash and prepare all produce as described above.
- In a large Dutch oven, add 1 tbsp of olive oil over medium heat. Add ground turkey, cooking until no longer pink. Drain and set aside.
- In the same dutch oven, add 1 tbsp of olive oil over medium heat. Once fragrant, saute the celery and carrots veggies are softened, about 5-8 minutes.
- Add the pre-cooked meat mixture to the skillet. Season with salt and pepper, to taste, and stir to combine.
- Add oregano, paprika, bone broth, and potatoes. Bring to a boil. Cover and reduce the heat to low. Simmer for 10-15 minutes.
- Using a potato masher or fork, slightly mash the potatoes. Add the milk, cheese, pickle juice, and ketchup to the soup. Stir until the cheese is fully melted.
- Garnish with optional toppings of choice and serve warm. Enjoy!
Nutrition
Serving: 481gCalories: 389kcalCarbohydrates: 31gProtein: 37gFat: 13g
Tried this recipe?Let us know how it was!
