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Creamy Turkey Vegetable Soup Recipe

Creamy Turkey Vegetable Soup Recipe photo by Taste of Home

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“This is a great, satisfying soup, perfect for a chilly night. This also makes the best of leftover turkey!" Stephanie Moon, Boise, Idaho.

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Creamy Turkey Vegetable Soup Recipe

Prep: 15 min. Cook: 30 min.

Yield: 4 Servings

15 30 45

Ingredients

1 cup chopped fresh carrots
1/2 cup chopped celery
1/3 cup chopped onion
2 tablespoons butter
2 cups diced cooked turkey
2 cups water
1-1/2 cups diced peeled potatoes
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups whole milk, divided
3 tablespoons all-purpose flour

Directions

In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the turkey, water, potatoes, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender.
Stir in 2 cups milk. Combine flour and remaining milk until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.

Nutritional Facts 1-1/2 cups equals 357 calories, 14 g fat (8 g saturated fat), 84 mg cholesterol, 901 mg sodium, 28 g carbohydrate, 3 g fiber, 28 g protein.

Originally published as Creamy Turkey Vegetable Soup in Simple & Delicious November/December 2008, p47

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Reviews for Creamy Turkey Vegetable Soup

Creamy Turkey Vegetable Soup

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Reviewed on Jan. 30, 2013 by scrapo

Good! Added garlic to the veggies when I sauteed them. Also added some parsley. Used my leftover turkey & carrots from when I had made turkey broth (from a smoked turkey). Took reviewers advice advice and used fat free evaporated milk. Might add some Mrs. Dash next time for a little more seasoning.

Reviewed on Oct. 16, 2012 by teri396

Used this as a base, boiled drumsticks and a thigh to make broth. Added more of the veggies than suggested some garlic and evaporated milk. Water to right consistancy. Looked like photo. Very,very good.

Reviewed on Apr. 13, 2012 by Toni51

I was really craving a creamy, chunky vegetable soup, and you'd be surprised how difficult it is to find a recipe online (most call for pureeing in a blender). I came across this recipe and it served as the perfect base for my improvised soup. Thank you!

Reviewed on Mar. 03, 2012 by recipehound54

Very easy, very tasty. This is definitely "comfort food" soup. I used skim milk rather than whole milk to cut the fat content a bit. The soup wasn't as creamy as I thought it would be. I might try substituting some evaporated skim milk next time to see how that affects the smoothness of the broth.

Reviewed on Jan. 01, 2011 by langask

A very practical, tasty recipe. I didn't have potatoes so used a frozen mix veggies that had cauliflower in it. Worked well. I'll have to cook a turkey more often with this recipe!