Ingredients
Equipment
Method
- Add oil to medium sauce pan over medium heat. Add vegetables and cook on medium heat, stirring often, until onions are translucent and vegetables are slightly softened.
- Stir in minced garlic, salt, thyme, parsley, pepper & paprika and cook for 1 minute.
- Add stock and scrape the bottom of the pot with a wooden spoon to ensure any browned bits removed. (This is flavor, do not waste it!)
- Stir in potatoes and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 10 minutes.
- While that's simmering, in a large glass bowl (or protein shaker without the metal ball) melt the butter. Add flour and mix until dissolved. Scrape down edges to ensure all flour is whisked in.
- Microwave the flour mixture on high in 40 second intervals until thickened. Be sure to keep an eye on it in the microwave because it could boil over.
- When potatoes are tender, stir in the cooked turkey and the thickened milk. Heat through, adjust seasonings to taste and serve.
Notes
Prepare ahead of time:
Prepare this soup the day after Thanksgiving and enjoy for up to 4 days after. This won't freeze well, so if you want to freeze some I'd divide it and cut the milk/flour mixture in half. Once divided, add milk/flour mixture to the portion you plan to eat. Ingredients and Substitutions:
Vegetables: Carrots, celery and onion for the flavor base for many soup recipes -- highly recommend you incorporate them. If you don't like these, I recommend you cut them really small and this way you won't notice so much when you eat. Also, feel free to add in other veggies that you may have left over from Thanksgiving. Mushrooms, kale, spinach, corn, peppers, green beans, frozen peas -- whatever you need to use up. Homemade Turkey Stock (recipe here): This will have an amazing flavor and is perfect after a holiday meal. If you do not have homemade stock, you can substitute chicken stock or chicken broth. Noodles: This recipe can easily become a Turkey Noodle Soup if you want to sub potatoes for noodles. I'd recommend 1-1.5 Cups of dried egg noodles. Add them in step 4 (when you would've added potatoes). Storage: Store in a airtight container in the refrigerator for 3-4 days (if you don't eat it all the first day). Allow it to cool down before putting it in the fridge.
Prepare this soup the day after Thanksgiving and enjoy for up to 4 days after. This won't freeze well, so if you want to freeze some I'd divide it and cut the milk/flour mixture in half. Once divided, add milk/flour mixture to the portion you plan to eat. Ingredients and Substitutions:
Vegetables: Carrots, celery and onion for the flavor base for many soup recipes -- highly recommend you incorporate them. If you don't like these, I recommend you cut them really small and this way you won't notice so much when you eat. Also, feel free to add in other veggies that you may have left over from Thanksgiving. Mushrooms, kale, spinach, corn, peppers, green beans, frozen peas -- whatever you need to use up. Homemade Turkey Stock (recipe here): This will have an amazing flavor and is perfect after a holiday meal. If you do not have homemade stock, you can substitute chicken stock or chicken broth. Noodles: This recipe can easily become a Turkey Noodle Soup if you want to sub potatoes for noodles. I'd recommend 1-1.5 Cups of dried egg noodles. Add them in step 4 (when you would've added potatoes). Storage: Store in a airtight container in the refrigerator for 3-4 days (if you don't eat it all the first day). Allow it to cool down before putting it in the fridge.