Leftover Turkey Soup with Potatoes

🧂 Ingredients

• 1 tbsp olive oil

  or butter
• 1 cup sweet onion

  diced
• 1 cup carrots

  peeled and diced
• 1 cup celery

  diced
• 1 tsp salt

  or more to taste
• 1 tsp pepper
• 1 tsp dried thyme
• 1 tsp granulated garlic
• 4 small russet potatoes

  peeled and cut into 1 in cubes
• ¼ cup all-purpose flour
• 32 oz chicken broth

  fat free, reduced sodium
• 1 bay leaf
• 2 cups shredded cooked turkey
• 1 cup whole milk
• 1 tbsp fresh parsley

  optional, chopped for garnish

Instructions

• 1 Heat a large pot or Dutch oven over medium heat. Add olive oil to coat. Add
  onion, carrots, and celery and sauté for 5 minutes, or until the onions are
  translucent.
• 2 Add salt, pepper, dried thyme, and granulated garlic, then stir and sauté until
  fragrant (about 1 minute).
• 3 Add cubed potatoes, stir, then sprinkle the vegetables with all-purpose flour.
  Continue stirring and cooking the mixture until all of the flour is evenly
  incorporated and beginning to turn golden in color. (The mixture will look
  really thick at this step – that's normal! You're essentially making a roux that
  will thicken the soup.)
• 4 Add the chicken broth and bay leaf. Using a sturdy spoon, do your best to scrape
  any stuck on bits from the bottom of the pot. Bring the mixture to a boil, then
  reduce the heat to a gentle simmer and cook until the potatoes are fork-tender
  (about 10-15 minutes).
• 5 Add shredded cooked turkey and milk. Stir and continue cooking until heated
  through (about 2 minutes). Remove the bay leaf. Taste and adjust seasoning as
  needed.
• 6 Garnish with fresh parsley and serve.

Nutrition Info