Cream of Turkey Vegetable Soup Recipe
- 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
- 1. 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.
- 2. 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.
1-1/2 cup: 357 calories, 14g fat (8g saturated fat), 84mg cholesterol, 901mg sodium, 28g carbohydrate (10g sugars, 3g fiber), 28g protein
Reviews for Cream of Turkey Vegetable Soup
"Quick and easy to make on a chilly day. Great for using up left over frozen holiday turkey."
"Six inches of snow and below 0 temps - Perfect for a cold winter evening. I, too, saute minced garlic with my vegetables, used left-over turkey and evaporated milk to cut calories. You could even add egg noodles or orzo pasta if desired. Have made gluten free for hubby by substituting the flour (no noodles)."
"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!"