Turkey Pot Pie Soup
Description
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.
Ingredients
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1/4 cup extra-virgin olive oil
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1 medium onion, chopped
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4 cloves garlic, chopped
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4 cups turkey broth
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2 medium russet potatoes, peeled and chopped
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6 sprigs fresh thyme
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1/2 teaspoon ground thyme, or to taste
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1/2 teaspoon kosher salt, or to taste
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1/2 teaspoon freshly cracked black pepper, or to taste
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1 pint heavy whipping cream
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1 cup leftover shredded turkey
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1 cup frozen peas
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1 cup frozen mixed vegetables
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1/4 cup butter
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1/4 cup all-purpose flour
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3/4 cup half-and-half
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5 ounces Swiss cheese, shredded
Directions
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.
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.
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.
4
Add roux to the stockpot and stir until just combined.