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Cream of Turkey Vegetable Soup

“This is a great, satisfying soup, perfect for a chilly night. This also makes the best of leftover turkey!" Stephanie Moon, Boise, Idaho.
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 cup chopped fresh carrots
  • 1/2 cup chopped celery
  • 1/3 cup chopped onion
  • 2 tablespoons butter
  • 2 cups diced cooked turkey
  • 2 cups water
  • 1-1/2 cups diced peeled potatoes
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2-1/2 cups whole milk, divided
  • 3 tablespoons all-purpose flour

Directions

  • 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.
  • 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.
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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