Turkey and Potato Soup
This comforting Turkey and Potato Soup combines layers of flavor into a cozy bowlful.
Equipment
- large heavy pot
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 pounds boneless skinless turkey thighs sliced
- 2 medium onions chopped
- 5 cloves garlic minced
- Kosher salt
- Freshly ground black pepper
- 4 medium carrots cut into chunks
- 8 cups turkey or chicken stock
- 3 pounds baking potatoes
- 2 teaspoons fresh thyme leaves or ¾ teaspoon dried
- 2 tablespoons fresh flat-leaf parsley leaves
Instructions
- In a large, heavy pot, heat oil over medium-high heat until hot. Season the turkey with ¾ teaspoon salt and ½ teaspoon pepper, then brown, stirring occasionally, until golden, about 6 minutes.
- Stir in the onions, garlic, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until golden, 6 to 8 minutes.
- Peel and cube the potatoes. Stir in the carrots, stock, potatoes, and thyme, then bring to a gentle boil.
- Cook, stirring occasionally, until the potatoes are very soft and starting to fall apart, 45 minutes to 1 hour.
- Season the soup with salt and pepper to taste and serve sprinkled with the parsley.
Notes
It's not necessary to peel the carrots before adding them to the soup. Feel free to peel if you'd like, of course.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 2mg
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