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!
Servings: 6 people
Ingredients
- 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 cup frozen peas
- 1/2 cup half and half
- salt and freshly ground black pepper
Instructions
- 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 mixture to broth mixture all at once and stir until smooth.
- Add cooked turkey and peas 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.
Video
Nutrition
Calories: 363kcal | Carbohydrates: 36g | Protein: 26g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 1739mg | Potassium: 946mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3955IU | Vitamin C: 28mg | Calcium: 74mg | Iron: 3mg
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