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!
Ingredients
Scale
- 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
Instructions
- 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.
- Reduce heat to medium and simmer about 15 minutes to infuse flavours and reduce slightly.
- 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).
- 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