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CREAMY TURKEY AND POTATO SOUP

COLLABO SOUPE CREMEUSE AU DINDON ET AUX POMMES DE TERRE

In collaboration with
Nancy Bordeleau, Cinq Fourchettes

Whole Poultry Soups Winter season Turkey leftovers
6 and more Portions
15 min Prepping
30 min Cooking
Recipe Easy

Ingredients

  • 3 tbsp. (45 ml) butter
  • 2 celery stalks (leaves included), diced
  • 1 medium onion, finely chopped
  • 1/4 cup (65 ml) flour
  • 3 Russet potatoes, diced
  • 1½ tbsp. (23 ml) fresh sage, chopped
  • 1½ tbsp. (23 ml) fresh thyme, chopped
  • 4 cups (1 L) chicken stock
  • 1½ cups (375 ml) 15% cream
  • 2 large carrots, peeled and diced
  • 1½ tbsp. (25 ml) fresh parsley, chopped
  • Salt and pepper to taste

Directions

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.