Turkey Pot Pie Soup
User Reviews
5
Turkey Pot Pie Soup
Description
Beginning by crisping thick-cut bacon and using the rendered fat as a cooking base, this soup builds layers of flavor with butter, onions, celery, leek, and flour to create a roux. Adding dry white wine introduces acidity and brightness. Yukon Gold potatoes and fresh herbs like thyme and sage contribute texture and earthiness.
Combining water, chicken broth, and half-and-half creates a creamy, rich broth that simmers with the vegetables until tender. Shredded turkey and peas fold in last, warming through with the bacon before finishing with red wine vinegar, salt, parsley, and chives for freshness.
This soup offers a comforting meal evoking the classic pot pie filling but in a lighter, easy-to-serve format. It pairs well with crusty bread or a simple salad.
The soup keeps refrigerated in an airtight container for up to two days. Leftovers reheat well, though potatoes and turkey absorb liquid, so adding broth when warming helps maintain a good consistency.
Ingredients
- 4 lices Bacon cut into small pieces, thick-cut, 1/2 lb
- 1 tablespoon unsalted butter 14 grams
- 1 cup yellow onion diced
- 1 cup celery sliced
- 1 leek rinsed clean and sliced thin, white stalk
- 1/4 cup all-purpose flour 32 grams
- 1/2 cup dry white wine 120 ml
- 1 lb Yukon Gold potato peeled and sliced into quarter rounds
- 1 tablespoon thyme chopped (or 1 teaspoon dried, fresh
- 1 tablespoon sage chopped (or 1 teaspoon dried, fresh
- 1/2 to 1 teaspoon black pepper freshly ground, to taste
- 2 cups water 474 ml
- 2 cups chicken broth low-sodium, (480 ml
- 1 cup half-and-half 237 ml
- 3 carrot peeled and cut into half moons
- 3 cups turkey meat shredded, leftover, or chicken meat
- 1 cup peas frozen
- 1 teaspoon red wine vinegar
- 2 teaspoons kosher salt
- 1 tablespoon parsley or 1 teaspoon dried, chopped, fresh
- 1 tablespoon chives for garnish (omit if using dried herbs, chopped
- thyme for garnish, optional, fresh, leaves
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.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- When reheating, add extra chicken broth to loosen the soup as potatoes and turkey absorb liquid.
- Reheat gently on the stove or in the microwave, stirring often to prevent scorching.
User Reviews
Overall Rating
5
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