Roasted Turkey New Potato Soup

The perfect soup to make use of turkey leftovers, I like to call it ‘Thanksgiving in a Bowl’ – Roasted Turkey New Potato Soup, as Soup Week continues on Food Gypsy.

Making the ‘soup du jour’ at the big shiny kitchen presents its own challenges.  Keeping things fresh and interesting for clients I’ve stretched a few boundaries, but oftentimes what people want is a simple, wholesome flavour.  Soup is comfort food so pushing the boundaries of the North American palate can only go so far.

Soup for the Soul

On a cold, wet day what people want is warm.  They want familiar, they want ‘home’.  But Chef wants me to use the leftover roast turkey & new potatoes from yesterday’s catered lunch.  Enter Roasted Turkey New Potato Soup!

Served on a wet, cold day this is a very popular menu offering.  Described by one of our regulars as ‘Thanksgiving in a Bowl’, she remarked on how her mother used to use Thanksgiving leftovers this way.  She and I must be related.

Hot soup!  Comin’ through…

Roasted Turkey New Potato Soup

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• Author: Cori Horton
• Total Time: 45 minutes
• Yield: Serves 4

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Description

The perfect soup to make use of turkey leftovers, I like to call it ‘Thanksgiving in a Bowl’ – Roasted Turkey New Potato Soup. It’s SOUP-ER! 

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Ingredients

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• 3 tablespoons butter
• 1 large yellow onion (1 cup), chopped
• 2 cloves garlic, crushed
• 2 teaspoons thyme
• 1/4 teaspoon sage
• 1 cup roasted turkey, coarsely chopped
• 1/2 cup roasted new potatoes, coarsely chopped
• 3 cups chicken stock (organic preferred)
• 1 tablespoons cornstarch
• 1 teaspoon water
• Salt and pepper, to taste

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Instructions

1. In a large pot over medium high heat, melt butter then add your onions, cooking until transparent.  Add garlic, thyme, sage, turkey and potatoes then cover with organic chicken stock.
2. Reduce heat to medium and simmer about 15 minutes to infuse flavours and reduce slightly.
3. Bring soup back up to a low boil. Combine cornstarch and 1 teaspoon of water to a thin paste in a small bowl.  Add cornstarch slurry to you pot, a little at a time until you get the consistency you like, stirring as you do to prevent lumps.  If you want it thicker, add a hint more, if you find it’s too thick just thin it with a bit of water.  Reduce heat to low and cook for about 10 – 20 minutes to reduce slightly and cook the cornstarch until you have a rich, broth style soup. Note: be sure to stir regularly as the solids have a tendency to sink and burn (I have scorched many a pot this way).
4. Taste and season with salt & pepper. Always taste and season at the end of your soup, stocks are often high in sodium and when we reduce, we intensify that salt.  Rule of thumb: simmer and reduce first and season last.

Notes

Serve immediately. Finish with butter toasted croutons and dried cranberries for a bowl of homey comfort.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soups
• Method: Stewing
• Cuisine: American