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Creamy Turkey Vegetable Soup Recipe
Creamy Turkey Vegetable Soup Recipe photo by Taste of Home

Creamy Turkey Vegetable Soup Recipe

Publisher Photo
My sisters and I made this soup with our mom when we were young. Now it's the traditional "day after Thanksgiving" soup for our own families. —Lois Hofmeyer, Sugar Grove, Illinois
TOTAL TIME: Prep: 25 min. Cook: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Cook: 35 min.
MAKES: 12 servings

Ingredients

  • 1 large onion, finely chopped
  • 2 tablespoons butter
  • 3 cups diced small red potatoes
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cups cooked cubed turkey breast
  • 2 cups frozen mixed vegetables, thawed
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon poultry seasoning
  • 2 cups heavy whipping cream

Nutritional Facts

1 serving (3/4 cup) equals 235 calories, 17 g fat (10 g saturated fat), 80 mg cholesterol, 292 mg sodium, 11 g carbohydrate, 2 g fiber, 10 g protein.

Directions

  1. In a large saucepan, saute onion in butter until tender. Add potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the turkey, vegetables, salt, pepper and poultry seasoning. Cook 10-12 minutes longer or until vegetables are tender. Stir in cream; heat through (do not boil). Yield: 8 servings (2 quarts).
Originally published as Creamy Turkey Vegetable Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p135

Nutritional Facts

1 serving (3/4 cup) equals 235 calories, 17 g fat (10 g saturated fat), 80 mg cholesterol, 292 mg sodium, 11 g carbohydrate, 2 g fiber, 10 g protein.

Reviews for Creamy Turkey Vegetable Soup

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
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2 Star
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MY REVIEW
Reviewed Mar. 6, 2013

This was good. Recommend trying it at least once. I substitute turkey for chicken result were good.

MY REVIEW
Reviewed Nov. 28, 2011

ok, like a chowder, tired of turkey left-overs, so likely this clouding my judgement. everyone ate it anyway.

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