TURKEY POT PIE SOUP

Turkey Pot Pie Soup image

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.

Provided by Kristin Licavoli

Time 1h

Yield 6

Number Of Ingredients 17

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Ingredients

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

Steps:

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.
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.
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.
Add roux to the stockpot and stir until just combined.

Nutrition Facts : Calories 730.5 calories, Carbohydrate 32.3 g, Cholesterol 183.6 mg, Fat 58.4 g, Fiber 3.9 g, Protein 21.3 g, SaturatedFat 31.3 g, Sodium 1124.4 mg, Sugar 3.9 g