Instant Pot (Pressure Cooker) Method:

1. 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.
2. 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.
3. Seal and cook on high pressure for 10 minutes, until the potatoes are soft.  Quick release, then open when the pressure subsides.
4. 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 and extra cheddar cheese, if desired.

Crock-Pot (Slow Cooker) Method:

1. Brown the turkey in a large sauté pan over medium-high heat, 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.
2. Add the butter to the sauté pan and cook until melted.  Then 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.  (Or you can skip this step and just add the onions, carrots, celery, garlic, flour, salt and pepper to the bowl of your slow cooker.)
3. Transfer the mixture to the bowl of a slow cooker.  Then add in the chicken broth, potatoes, cauliflower, ground turkey, and stir to combine.
4. Cover and cook on high for 2-3 hours, or on low for 5-6 hours, until the potatoes are tender.
5. Transfer the cauliflower and 1 cup of the liquid to a blender and blend* until smooth.  Pour the puree back into the soup and stir until combined.  Add the cheddar and stir until melted.
6. Serve warm, topped with the scallions and extra cheddar cheese, if desired

Stovetop Method:

1. Brown the turkey in a large stockpot over medium-high heat, 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.
2. Add the butter to the stockpot and cook until melted.  Then 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.  Add in the chicken broth, potatoes, cauliflower, ground turkey, and stir to combine.
3. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer until the potatoes are soft.
4. Transfer the cauliflower and 1 cup of the liquid to a blender and blend* until smooth.  Pour the puree back into the soup and stir until combined.  Add the cheddar and stir until melted.
5. Serve warm, topped with the scallions and extra cheddar cheese, if desired.