Adapted from Skinnytaste One & Done by Gina Homolka and Heather Jones

My intention was to make a pot of this and freeze it for future meals. It was gone in 36 hours. Believe it or not, the secret is the cauliflower!

• 1 pound lean ground turkey
• 1 tablespoon butter
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt
• Black pepper to taste
• 3 1/2 cups chicken or vegetable stock
• 2 medium potatoes, peeled and diced
• 1 wedge of cauliflower (1/4 of a large head or 1/2 of a small head), stem attached
• 1 3/4 cups shredded cheddar cheese

Press the Saute button on an electric pressure cooker. Add the turkey and brown the meat, breaking it into small pieces with a wooden spoon as it cooks. Drain the meat and transfer it to a dish.

In the pressure cooker (still on saute) melt the butter. Add the onion, carrots, celery and garlic. Cook, stirring, until softened. Add the flour, salt and pepper. Cook, stirring, for 1 minute. Return the turkey to the pressure cooker and add the broth, potatoes and cauliflower. Stir.

Seal and cook on high pressure for 10 minutes. Quick release and open the cooker.

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 cheese and stir until melted.