Print Options

Back to Cream of Turkey Vegetable Soup >

Include these items:

Select reviews >

Taste of Home Logo

Cream of Turkey Vegetable Soup

 Cream of Turkey Vegetable Soup
“This is a great, satisfying soup, perfect for a chilly night. This also makes the best of leftover turkey!" Stephanie Moon, Boise, Idaho.
4 ServingsPrep: 15 min. Cook: 30 min.

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 King Arthur Unbleached 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.

2 of 2

Cream of Turkey Vegetable Soup (continued)

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.