Creamy Turkey Vegetable Soup Recipe

4.5 1 3
Creamy Turkey Vegetable Soup Recipe
Creamy Turkey Vegetable Soup Recipe photo by Taste of Home
Publisher Photo

Creamy Turkey Vegetable Soup Recipe

Read Reviews
4.5 1 3
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 35 min.

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

Directions

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

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

  • 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
  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

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MrsKase User ID: 3265136 136008
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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