Smoked Turkey Pot Pie Soup
User Reviews
4.5
Smoked Turkey Pot Pie Soup
Description
This soup begins by sautéing onion, celery, carrots, mushrooms, and garlic in butter until softened. Flour is added and cooked until bubbly to form a roux, then turkey broth is gradually whisked in to prevent lumps. After boiling briefly, half and half, salt, pepper, bay leaf, thyme, and rosemary add depth. Peas, cubed potatoes, and smoked turkey are incorporated and simmered until the potatoes are tender.
The mixture is finished with fresh lemon juice to add brightness balancing the creamy, savory flavors. The soup combines the smoky richness of turkey with hearty vegetables and fresh herbs, offering satisfying texture and warmth.
Serving this soup with warm biscuits provides a rustic accompaniment reminiscent of pot pie crust, making it a filling lunch or dinner choice during cooler seasons.
Ingredients
for the smoked turkey pot pie soup:
- ½ c. butter unsalted
- 1 onion diced, medium
- 4 celery sliced on the diagonal, stalks
- 4 carrot peeled and then sliced on the diagonal
- 8 oz. button mushrooms sliced
- 2 garlic minced, large cloves
- ½ c. all-purpose flour
- 8 c. turkey broth
- 2 c. half and half
- ½ tsp. salt
- ½ tsp. black pepper
- 1 bay leaf
- 2 tsp. thyme chopped fresh
- 2 tsp. rosemary chopped, fresh
- 2 c. peas frozen
- 2 c. cubed 1/2" size peeled gold potatoes
- 4 c. cubed 1/2" size Ferndale Market Uncured Boneless Smoked Turkey Breast
- 2 tsp. lemon juice fresh
for the (optional) cream biscuits:
- Biscuits or these cream biscuits, your favorite
Instructions
- In a large heavy pot, melt butter over medium to medium high heat. Add the onion, celery, carrots, mushrooms, and garlic. Stir well and sauté until onion is transparent and softened. Blend in flour, cooking until it bubbles a bit. Gradually add the broth, stirring constantly. Turn up the heat a bit and bring the soup to a low boil. Boil for 1 minute.
- Reduce heat slightly and add half and half, salt, black pepper, bay leaf, thyme, rosemary, peas, potatoes, and smoked turkey. Simmer for 35 to 40 minutes, or until potatoes are tender to your liking and the soup is thoroughly warmed. Stir in lemon juice. Taste test to see if soup needs more salt and pepper. Serve with warm biscuits.
Notes
- Serve the soup hot with warm biscuits for a complete meal inspired by pot pie flavors.
- Fresh herbs like thyme and rosemary contribute an aromatic background complementing the smoked turkey and vegetables.
- Adding lemon juice at the end balances the creaminess and enhances the overall flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 469kcal | 23% |
| Carbohydrates | 42g | 14% |
| Protein | 25g | 50% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 119mg | 40% |
| Sodium | 2575mg | 107% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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