Picture of Nancy Bordeleau

A recipe from Nancy Bordeleau Cinq Fourchettes

Creamy Turkey and Potato Soup

  • 6-8 servings
  • Print
  • Send
  • Full screen



Please select at least one ingredient

Your shopping list has been updated!

See my list


Pro tip Once completed, click the steps to erase them.

  1. Melt butter in a large saucepan on medium-high. Add onion and celery and cook 2 minutes.
  2. Add flour and stir 1 minute.
  3. Add stock, cream, potatoes, thyme, and sage.
  4. Bring to a boil and reduce on medium heat.
  5. Cover and simmer 12 minutes.
  6. Add carrots and let simmer another 8 minutes or so, until carrots are cooked.
  7. Add turkey and continue cooking 5 minutes. Season with salt and pepper.
  8. Serve with a baguette or croutons.
You can also use

Chicken breast

Whole chicken