Turkey Pot Pie Soup

This version of pot pie soup combines leftover white and dark meat turkey with frozen veggies, potatoes, and Swiss cheese for a creamy, heart meal the whole family will love.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 731 Calories

Ingredients

• 1 pint heavy whipping cream
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1 cup frozen mixed vegetables
• 6 sprigs fresh thyme
• 1 cup frozen peas
• 4 cups turkey broth
• 2 medium russet potatoes, peeled and chopped
• 1 cup leftover shredded turkey
• 5 ounces Swiss cheese, shredded
• 0.25 cup butter
• 0.25 cup all-purpose flour
• 0.25 cup extra-virgin olive oil
• 0.75 cup half-and-half
• 0.5 teaspoon kosher salt, or to taste
• 0.5 teaspoon ground thyme, or to taste
• 0.5 teaspoon freshly cracked black pepper, or to taste

Recipe Instructions

Step 1

Heat oil in a stockpot over medium heat. Add onion and garlic; saute for 4 to 6 minutes. Add broth, potatoes, thyme sprigs, 1/2 teaspoon each ground thyme, salt, and teaspoon pepper; bring to a boil. Cook until potatoes are fork-tender, 15 to 17 minutes.

Step 2

Add cream and cook for 5 more minutes. Mash potatoes with a potato masher until almost all chunks are gone. Add turkey, frozen peas, and frozen mixed vegetables; simmer for about 10 minutes.

Step 3

Meanwhile, melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk half-and-half into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 6 minutes. Add Swiss cheese and season with thyme, salt, and pepper.

Step 4

Add roux to the stockpot and stir until just combined.