Turkey Pot Pie Soup

This was an accidental creation using leftover Thanksgiving turkey. It is hearty, creamy, and loaded with chunks of dark and white meat turkey and mixed vegetables. Serve with croutons, parsley, and a sprinkle of shredded Swiss cheese on top.

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

Ingredients

• ¼ cup butter
• ¼ cup all-purpose flour
• 1 pint heavy whipping cream
• 1 medium onion, chopped
• ¾ cup half-and-half
• 4 cloves garlic, chopped
• 1 cup frozen mixed vegetables
• 6 sprigs fresh thyme
• 1 cup frozen peas
• ¼ cup extra-virgin olive oil
• ½ teaspoon kosher salt, or to taste
• 4 cups turkey broth
• 2 medium russet potatoes, peeled and chopped
• ½ teaspoon ground thyme, or to taste
• ½ teaspoon freshly cracked black pepper, or to taste
• 1 cup leftover shredded turkey
• 5 ounces Swiss cheese, shredded

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.