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Turkey Pot Pie Soup
Turkey Pot Pie Soup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Turkey pot pie soup with mixed meats, veggies, potatoes, and Swiss cheese for a comforting family favorite.
Ingredients:
  • 0.25 cup extra-virgin olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 4 cups turkey broth
  • 2 medium russet potatoes, peeled and chopped
  • 6 sprigs fresh thyme
  • 0.5 teaspoon ground thyme, or to taste
  • 0.5 teaspoon kosher salt, or to taste
  • 0.5 teaspoon freshly cracked black pepper, or to taste
  • 1 pint heavy whipping cream
  • 1 cup leftover shredded turkey
  • 1 cup frozen peas
  • 1 cup frozen mixed vegetables
  • 0.25 cup butter
  • 0.25 cup all-purpose flour
  • 0.75 cup half-and-half
  • 5 ounces Swiss cheese, shredded
Instructions:
  • In a stockpot over medium heat, saute onion and garlic in oil for 4 to 6 minutes. Add broth, potatoes, thyme sprigs, ground thyme, salt, and pepper; bring to a boil. Simmer until potatoes are tender, about 15 to 17 minutes.
  • Stir in cream and simmer for an additional 5 minutes. Mash potatoes until smooth, then stir in turkey, frozen peas, and mixed vegetables. Let simmer for around 10 minutes.
  • In a saucepan over medium-low heat, melt butter. Stir in flour until it becomes a light golden brown paste, about 5 minutes. Slowly pour in half-and-half, whisking constantly until it thickens and becomes smooth. Add Swiss cheese, thyme, salt, and pepper, and cook for an additional 6 minutes until well combined.
  • Stir in the roux until fully incorporated.

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