- 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
- 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.
Reviews for Cream of Turkey Vegetable Soup(5)
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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.
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.
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!
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.
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!