Turkey Pot Pie Soup
Turkey Pot Pie Soup a lightened up way to enjoy classic pot pie and a great way to enjoy leftover turkey!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 people
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 carrots diced, peeled if you like
- 2 ribs celery diced
- 1 pound Yukon Gold potatoes diced
- 4 cups turkey stock or chicken stock
- 2 teaspoons minced fresh sage or 1 teaspoon dry sage
- 4 Tablespoons butter
- 4 Tablespoons flour
- 3 cups cooked turkey meat cut into 1-inch cubes
- 1/2 cup half and half
- salt and freshly ground black pepper
Heat olive oil over medium heat in a medium saucepan. Add onion, lightly sprinkle with salt to sweat liquid and keep from browning; cook and stir 2 to 3 minutes until softened and translucent. Add carrots, celery, and potato; cook and stir 2 minutes more. Add broth and sage; bring to boil. Reduce heat and simmer 6 minutes or until vegetables are nearly tender.
Meanwhile, make a roux: melt butter in a small saucepan over medium heat. Once butter melts, add flour all at once. Whisk constantly for a minute or two, just to cook out the raw flour taste.
Add cooked turkey and roux to broth mixture and stir to combine; bring to simmer. Cook and stir until thickened, about 3 minutes. Stir in half and half and season to taste with salt and freshly ground black pepper. Serve.
Calories: 314kcal | Carbohydrates: 27g | Protein: 19g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 1235mg | Potassium: 786mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3761IU | Vitamin C: 12mg | Calcium: 75mg | Iron: 4mg