Pot Pie Soup With Turkey Leftovers
Yield: 8
Calories: 264kcal
Have leftover turkey from the holidays? Transform it into a creamy, hearty turkey pot pie soup! This cozy dish combines all your extra ingredients for an easy, comforting meal.
Ingredients
- 2 tablespoons (30 g) butter
- 1 cup (150 g) chopped yellow onion
- 1 cup (260 g) diced carrots, ¼" dice
- 1 cup (260 g) celery, ¼" dice
- 1 cup (88 g) sliced brown mushrooms, ½" thick
- ½ cup (90 g) corn kernels
- 1 tablespoon (10 g) minced garlic
- 7 cups (1.68 L) chicken broth, divided
- 2 cups (298 g) diced russet potatoes, ½" dice
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- 1 bay leaf
- 2 ½ teaspoons (15 g) kosher salt
- 1 teaspoon black pepper
- 7 cups (635 g) cauliflower florets
- 3 cups (454 g) cooked turkey, shredded
- 1 cup (142 g) peas, fresh or frozen
- 1 tablespoon (3 g) chopped parsley
Instructions
- Saute the Vegetables - In a large pot or Dutch oven, heat the butter over medium heat. Add the onion, carrot, celery, mushroom, and corn, and saute for 3 minutes. Add the garlic and saute until fragrant, about 30 seconds.
- Simmer the Soup - Add 3 cups chicken broth, potatoes, rosemary, thyme, bay leaf, salt and pepper. Bring the soup to a boil, then reduce the heat to a simmer. Cover with the lid and allow it to cook, occasionally stirring, until potatoes are tender, about 15 to 20 minutes. Meanwhile, make the cauliflower puree.
- Cook the Cauliflower - Bring a large pot of water to a boil. Add the cauliflower. Cover and cook until tender, about 7 to 10 minutes.
- Puree the Cauliflower - Use a slotted spoon to transfer the cauliflower pieces to a countertop blender. Add 2 cups of chicken broth and blend on medium-high speed until smooth.
- Combine the Soup Ingredients - Reduce the stove heat to low and stir in shredded turkey, peas, and the cauliflower puree. If desired, add more chicken broth to thin the consistency. Season with salt and pepper to taste.
- To Serve - Discard the bay leaf and garnish the soup with parsley before serving.
Notes
- Storing: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
- Substituting Cauliflower: Use diced butternut squash or sweet potato instead. Alternatively, add 3 to 4 cups of mashed potatoes until the desired consistency is reached.
Nutrition
Calories: 264kcal | Carbohydrates: 36g | Protein: 19g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 1308mg | Potassium: 777mg | Fiber: 9g | Sugar: 11g | Vitamin A: 3600IU | Vitamin C: 193.9mg | Calcium: 70mg | Iron: 3.6mg
Recipe Link