A nice bowl of soup is the best comfort food for the season! Delicious, comforting turkey potato soup that’s loaded with turkey and veggies. This creamy soup is made with accents of garlic and Parmesan cheese.
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What a tasty, tasty soup!
I have been on a crazy turkey kick lately. Ever since the last couple of months of my pregnancy, all I wanted is roasted turkey breast. Luckily, my local grocery store was nice enough to keep stocking turkey breast tenderloin meat even though the demand for turkey in the summer is low. Otherwise, I would probably be crying because I couldn’t get turkey.
It’s just such an easy meal solution. I make it with some lemon slices, salt, pepper, and roast it in the oven. In about an hour, I get delicious, tender turkey breast that I can add to salads, sandwiches, pasta, or just have some with a side dish. I’ve also used turkey breast tenderloin in chicken noodle soup instead of chicken. Turkey meat is a great alternative to chicken (if you’re a little tired of chicken). It also has more protein and less calories and fat.
Last month, while we were all watching hurricane Irma to see exactly what it will do and how it will impact everyone, I had my mom and my sister come up and stay with us. Since we have a generator (a must for everyone here, in FL), it was easier for them to ride out the storm with us and spend the following few days here, while there was no power.
The whole weekend, we watched Irma’s track go left and right, left and right, trying to make up its mind. The weather was yucky and rainy and we were all annoyed not knowing what to expect. It was time for something comforting, like a big bowl of soup.
Since I happen to have some turkey breast tenderloin defrosted, I made us a big pot of comforting creamy turkey and potato soup. Between the creamy broth, sauteed vegetables, quick and easy turkey broth, and added Parmesan cheese, the flavors here are fantastic!
Creamy and Chunky Turkey Potato Soup
- 1.5 lb turkey breast tenderloin
- 2 to 2.5 quarts water
- 1 large bay leaf
- 1 small yellow onion diced
- 6-8 garlic cloves minced
- 3 medium carrots diced
- 3 lbs red potatoes peeled and diced
- 1/2 cup heavy whipping cream
- 1/2 cup Parmesan cheese freshly grated
- More Parmesan cheese for serving
- Bring about 2-2.5 quarts of water to boil and add turkey breasts. Lower the heat to medium-low, add bay leaf, and season with salt and pepper. Cook for an hour an a half. Take the pot off heat, take out the turkey, and set it aside to cool down. Once turkey is cooled enough to be handled, dice both turkey breasts into small cubes.
- Transfer the broth into another container and use the same pot to make the soup as you used to make the broth.
- Set heat to medium-high and add a couple of tablespoons of oil to the pot.
- Add diced onions and carrots to the pot and saute for a few minutes, until golden.
- Add garlic and cook until fragrant.
- Lower the heat to medium.
- Add diced potatoes and cook for a few minutes.
- Add diced turkey to the veggies. Mix and cook for a few minutes.
- Start pouring in turkey broth and stirring. Add enough turkey broth to cover the vegetable mixture well (about 1/4 inch above the turkey and veggie mixture).
- Season with more salt and pepper if needed.
- Lower the heat to medium-low and cook until potatoes are tender.
- Once potatoes are tender, stir in heavy whipping cream and freshly grated Parmesan cheese. Cook for a few more minutes and take off heat.
- Top off with some more Parmesan cheese when serving.
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