turkey potpie soup

Terrio13 avatar
By TERRI OPGENORTH
from Lake Mills, WI

I always make stock with the turkey carcass after Thanksgiving. This year I decided to make a different kind of soup. I was dreaming of a creamy and satisfying potato type. This recipe didn't disappoint! Even though it looks like a lot of ingredients; the soup goes together quickly and uses things you have in the house from the holiday. (and the last of the herb garden too!) Sorry about the picture! It was my left overs for lunch. I hope you take the time to make this soup!

serves 6-8
prep time 1 Hr
cook time 1 Hr
method Stove Top

Ingredients For turkey potpie soup

  • 3 c
    left over turkey, white and dark meat
  • 2 Tbsp
    butter or fat of choice
  • 1
    onion, diced
  • 1 lb
    mushrooms, sliced
  • 5-6 clove
    garlic, minced
  • 1 lb
    peeled potatoes, rough chop
  • 1 lb
    peeled potatoes, diced
  • 2 c
    turkey broth
  • 1 can
    full fat coconut milk
  • 1/2 to 1 c
    left over gravy
  • 3-4
    carrots, diced
  • 2
    celery ribs, diced
  • 1 c
    frozen peas
  • 1 tsp
    salt
  • 1/2 tsp
    black pepper
  • 1 Tbsp
    fresh sage, chopped
  • 2 tsp
    fresh thyme, chopped
  • 2 tsp
    fresh rosemary, chopped
  • 1/2 tsp
    cayenne pepper
  • 1 bag
    fresh baby spinach +/-

How To Make turkey potpie soup

  • 1
    Melt butter in a Dutch oven or other heavy bottomed pot. Add onion and mushroom and saute until soft. About 5 minutes.
  • 2
    Add garlic and continue to cook about a minute.
  • 3
    Add the rough chopped potatoes and the turkey broth. Bring to the boil and cover. Reduce heat and simmer until the potatoes are fork tender.
  • 4
    Scoop out the potatoes and put into a good blender. Add the coconut milk and the gravy. Blend until quite smooth and set aside.
  • 5
    Bring the broth to a boil and add the diced potatoes and carrots. Cover and cook on low until they are fork tender.
  • 6
    Add the celery, peas, spices and herbs, cooked turkey and blended potato mixture. Stir well.
  • 7
    Raise the heat to medium-low and cook for 15 minutes. Just before serving, add the chopped spinach and correct the seasoning.
  • 8
    Enjoy this soup with some crusty bread!
ADVERTISEMENT
ADVERTISEMENT