Turkey Pot Pie Soup
Turkey Pot Pie Soup is so creamy, satisfying, flavorful and ready in less than 1 hour. Perfect way to amp up Thanksgiving leftovers.
Servings 6 servings
Ingredients
- 4 slices of thick-cut bacon (1/2 lb), cut into small pieces
- 1 tablespoon (14 grams) unsalted butter
- 1 cup yellow onion, diced
- 1 cup celery, sliced
- 1 leek, white stalk, rinsed clean and sliced thin
- 1/4 cup (32 grams) all-purpose flour
- 1/2 cup (120 ml) dry white wine
- 1 lb Yukon gold potatoes, peeled and sliced into quarter rounds
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- 1/2 to 1 teaspoon black pepper, freshly ground, to taste
- 2 cups (474 ml) water
- 2 cups (480 ml) low-sodium chicken broth
- 1 cup (237 ml) half-and-half
- 3 carrots, peeled and cut into half moons
- 3 cups leftover turkey or chicken meat, shredded
- 1 cup frozen peas
- 1 teaspoon red wine vinegar
- 2 teaspoons kosher salt
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
- 1 tablespoon chopped chives, for garnish (omit if using dried herbs)
- Fresh thyme leaves, for garnish, optional
Instructions
- Heat a large Dutch oven or pot over medium-high heat, and cook the bacon pieces until crisp, about 6-7 minutes. Using a slotted spoon, remove the bacon and set aside on a paper towel-lined plate. Remove bacon fat, leaving about 1 tablespoon in the pot.
- Add the butter to the pot and melt over medium heat, stirring into the bacon fat. Add the onion, celery, and leek, and cook for 2 minutes. Mix in the flour and cook for 1 minute. Slowly pour the white wine into the pot, and cook for 2 minutes, gently stirring to incorporate the flour mixture with the wine.
- Add in the potatoes, thyme, sage, and pepper. Pour in water, chicken broth, and half-and-half. Cover and bring to a boil.
- Once boiling, reduce the heat to a simmer and cook partially covered for 10 minutes. Add the carrots and simmer until the vegetables are tender, about 5 minutes. Add the shredded turkey, peas, and cooked bacon, and cook until warmed through, about 3 minutes.
- Add in the red wine vinegar, salt, and parsley. Taste and adjust seasoning if necessary before serving.
- Serve hot in bowls or warm bread bowls. Garnish with a crack of black pepper, chopped chives, and fresh thyme leaves.
Video
Notes
Storage & Reheating: Soup can be stored in an airtight container in the fridge for 2 days. The potatoes and turkey may absorb some liquid as it sits - so when reheating, add a splash of additional chicken broth to adjust the consistency if needed. To reheat, microwave until heated through or warm gently in a large saucepan over low heat, stirring often to avoid scorching.
Substitutions:
- Replace the leek with a small diced shallot
- Replace the half-and-half with 1/2 cup heavy cream and 1/2 cup milk. Use all of one or the other for a creamier or lighter result, as desired.
- Replace the white wine with an additional 1/2 cup of chicken broth.
- Omit the bacon, if preferred. Increase butter to 2 tablespoons so there's enough fat to saute the veggies.
Recipe Link
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