Description
A hearty and creamy Turkey Potato Soup that transforms leftover turkey into a comforting meal. This recipe features a savory blend of bacon, potatoes, aromatic vegetables, and sharp cheddar cheese, simmered together to create a rich and flavorful soup perfect for chilly days.
Ingredients
Meat and Dairy
- 2 cups leftover turkey (shredded or cubed)
- 2 oz bacon (or pancetta)
- 2 tablespoons butter
- 2 cups whole milk
- ½ cup heavy cream
- 5 oz sharp cheddar cheese (grated)
Vegetables
- 1 medium onion (finely chopped, about 120 g / 4 oz)
- 2 carrots (finely chopped, about 150 g / 5 ½ oz)
- 2 celery stalks (finely chopped)
- 2 garlic cloves (minced)
- 2 lbs all-purpose potatoes (peeled and chopped)
Pantry and Spices
- 1 tablespoon olive oil
- 4 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
Instructions
- Prepare the ingredients: Shred or cube the leftover turkey. Chop the bacon or pancetta. Finely chop the onion, carrots, celery, and mince the garlic. Peel and cube the potatoes. Keep all ingredients separate to manage different cooking times.
- Sauté bacon and onions: Heat olive oil in a pan over medium heat. Add the chopped bacon and onions. Cook for about 4 minutes until the onions soften and turn golden without browning, stirring occasionally.
- Sauté additional vegetables: Add the chopped carrots, celery, and garlic to the pan. Sauté for another 3 minutes, stirring occasionally to combine the flavors.
- Make the roux: Add butter to the pan and let it melt completely. Sprinkle the flour evenly over the butter and stir continuously for 1-2 minutes until the flour turns lightly golden and toasted.
- Add liquids and herbs: Gradually whisk in the chicken stock to avoid lumps. Then add the chopped potatoes, whole milk, dried thyme, rosemary, salt, and black pepper. Bring the mixture to a boil.
- Simmer the soup: Lower the heat to a gentle simmer and partially cover the pan with a lid. Cook for 20-25 minutes or until the potatoes are tender, stirring occasionally to prevent sticking.
- Add turkey: Stir in the shredded or cubed turkey and gently reheat it through without bringing the soup back to a boil.
- Incorporate cream and cheese: Stir in the heavy cream, making sure the soup stays warm without boiling. Gradually add the grated sharp cheddar cheese, stirring until fully melted and integrated into the soup.
- Season and serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot for a comforting meal.
Notes
- Using leftover turkey makes this recipe perfect for post-holiday meals.
- Pancetta can be substituted for bacon for a slightly different flavor.
- Chicken stock can be homemade or store-bought for convenience.
- Do not allow the soup to boil after adding cream to prevent curdling.
- Sharp cheddar adds a tangy richness; feel free to use a milder cheese if preferred.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
