Cream of Turkey Vegetable Soup
TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 4 servings.
“This is a great, satisfying soup, perfect for a chilly night. This also makes the best of leftover turkey!" Stephanie Moon, Boise, Idaho.
Ingredients
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1 cup chopped fresh carrots
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1/2 cup chopped celery
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1/3 cup chopped onion
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2 tablespoons butter
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2 cups diced cooked turkey
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2 cups water
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1-1/2 cups diced peeled potatoes
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2 teaspoons chicken bouillon granules
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1/2 teaspoon salt
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1/2 teaspoon pepper
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2-1/2 cups whole milk, divided
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3 tablespoons all-purpose flour
Directions
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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.
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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.
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3.
Nutrition Facts
1-1/2 cups: 357 calories, 14g fat (8g saturated fat), 84mg cholesterol, 901mg sodium, 28g carbohydrate (10g sugars, 3g fiber), 28g protein.
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