This comforting creamy turkey soup is a great way to repurpose your Thanksgiving leftovers. The vegetables are perfectly tender and the broth is creamy and flavorful—a perfect soup for when there's a chill in the air!
Ingredients:
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 ½ cups chopped leek (white and light green parts)
1 cup thinly sliced carrots
1 cup thinly sliced celery, plus leaves for garnish
1 tablespoon minced garlic
2 teaspoons fresh thyme leaves, plus more for garnish
3 tablespoons all-purpose flour
4 cups unsalted chicken or turkey broth
2 cups whole milk
8 ounces unpeeled yukon gold potato (1 large potato), cut into 1/2-inch pieces
½ teaspoon salt
½ teaspoon ground pepper, plus more for garnish
4 cups shredded or coarsely chopped roasted turkey
1 cup frozen green peas
Directions:
Melt butter and oil in a large pot oven over medium heat. Add leek, carrots and celery; cook, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute. Stir in flour; cook, stirring constantly, until the vegetables are coated in flour, about 1 minute. Stir in broth, milk, potato, salt and pepper.
Increase heat to medium-high and bring to a boil, stirring until the liquid thickens slightly, about 1 minute. Reduce heat to medium and simmer, partially covered, stirring occasionally, until the potatoes are tender, about 15 minutes.
Stir in turkey and peas. Simmer until warmed through and the peas are bright green, about 2 minutes. Sprinkle each serving with celery leaves, thyme and ground pepper, if desired.
