Hot Brown Soup

Suzanne Marzano


I made this soup for a different take on hot brown sandwiches from Kentucky, and because I wan't something different than regular turkey soup or hot turkey sandwiches or pilgram's pie. Served with a salad and a hearty bread it makes a great meal and freezes quite well. I just have to remember to get a picture taken before the hoards decend and clean out the pot. I know it seems a lot of work but once prep is done, smooth sailing. Can also be cooked in a crockpot on low for 4 hrs, just stir to provent sticking. For weight concerns use low fat and turkey bacon

☆☆☆☆☆ 0 votes
8 - 10
20 Min
1 Hr 45 Min
Stove Top


8 slice
1 c
onion, finely chopped
1/2 c
celery, finely chopped
4 clove
garlic, minced
2 medium
red potatoes,peeled and cut into1/4" pieces
3 c
turkey, diced (i use fresh)
2 c
dry white wine (optional)
2 c
chicken stock
5 c
2 tsp
1 tsp
1/4 tsp
2 c
heavy cream
1/2 c
2 c
white chedder cheese, grated
crumbled bacon,chopped tomato for garnish


1Cook bacon in dutch oven,over medium heat, until slightly crisp
2Add onion, celery and garlic and saute until tender.
3Add turkey and potatoes and cook stirring ocasionally until turkey is seard on all sides.
4Add wine, turn up heat to deglaze pan. Cook for 5 min, add stock, milk, salt, pepper, and nutmeg.Simmer over low heat for 15 min. or until potatoes are fork tender,
5Stir often to avoid sticking to bottom of pan.
6Whisk cream and flour in a small bowl and stir into simmering soup.
7Turn off the heat, add cheese and stir until mixture has thickened. If to thick add chicken broth or turkey broth til consistency is how you like it.
8Adjust seasonings and serve with slices of toast and desired toppings. (I like to put toast in bottom of bowl then top with soup and garnish

About Hot Brown Soup

Course/Dish: Turkey Soups
Main Ingredient: Turkey
Regional Style: American
Other Tag: Heirloom