Smoked Turkey Pot Pie Soup

4.5 Stars (18 Reviews)

Yield: 8 servings

prep time: 25

cook time: 50

total time: 1 15

This soup is full of rich flavors and creamy comfort, and served with ultra-tender cream biscuits for dipping!

Equipment

Ingredients

for the smoked turkey pot pie soup:

½ c. unsalted butter
1 medium onion diced
4 stalks celery sliced on the diagonal
4 carrots peeled and then sliced on the diagonal
8 oz. button mushrooms sliced
2 large cloves garlic minced
½ c. all-purpose flour
8 c. turkey broth
2 c. half and half
½ tsp. salt
½ tsp. black pepper
1 bay leaf
2 tsp. chopped fresh thyme
2 tsp. chopped fresh rosemary
2 c. frozen peas
2 c. cubed 1/2" size peeled gold potatoes
4 c. cubed 1/2" size Ferndale Market Uncured Boneless Smoked Turkey Breast
2 tsp. fresh lemon juice

for the (optional) cream biscuits:

your favorite biscuits or these cream biscuits

Instructions

In a large heavy pot, melt butter over medium to medium high heat. Add the onion, celery, carrots, mushrooms, and garlic. Stir well and sauté until onion is transparent and softened. Blend in flour, cooking until it bubbles a bit. Gradually add the broth, stirring constantly. Turn up the heat a bit and bring the soup to a low boil. Boil for 1 minute.
Reduce heat slightly and add half and half, salt, black pepper, bay leaf, thyme, rosemary, peas, potatoes, and smoked turkey. Simmer for 35 to 40 minutes, or until potatoes are tender to your liking and the soup is thoroughly warmed. Stir in lemon juice. Taste test to see if soup needs more salt and pepper. Serve with warm biscuits.

Notes

from a farmgirl's dabbles

Nutrition Information:

Serving: 1 Calories: 469kcal Carbohydrates: 42g Protein: 25g Fat: 23g Saturated Fat: 12g Polyunsaturated Fat: 8g Cholesterol: 119mg Sodium: 2575mg Fiber: 5g Sugar: 13g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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