Thanksgiving Soup
This creamy Thanksgiving Soup recipe includes turkey, potatoes, carrots, and corn. Enjoy it year-round, or make it with holiday leftovers.
Servings 12
Calories 177kcal
Equipment
Ingredients
- 3 tablespoons butter
- 3 tablespoons olive oil
- ½ cup diced onion
- ½ cup chopped carrots
- ½ cup chopped celery
- 1 teaspoon minced garlic
- 6 tablespoons all-purpose flour
- 2 bay leaves
- 1 teaspoon kosher salt
- 1 teaspoon coarse ground black pepper
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground sage
- 4 cups chicken broth
- 2 cups whole milk
- 2 cups diced potatoes
- 1 cup corn
- 2 cups cooked, diced turkey or chicken
- 1 tablespoon chopped fresh parsley
Instructions
- Warm the butter and olive oil in a large pot over medium heat. Add the diced onions and saute for 4-5 minutes.
- Add the chopped carrots, chopped celery, and minced garlic. Saute for 2-3 minutes.
- Stir in the flour, salt, pepper, dried thyme leaves, and ground sage. Cook while stirring for 2 minutes.
- Pour in the chicken broth and whole milk. Stir until the flour is dissolved.
- Add the diced potatoes, corn, and bay leaves. Bring the soup to a boil, then reduce heat and simmer for 12-15 minutes until the potatoes are tender, stirring occasionally.
- Stir in the cooked, diced turkey and cook for 3-4 minutes or until heated through.
- Remove from heat. Discard the bay leaves. Garnish with chopped parsley and serve with cornbread croutons.
Video
Notes
Store leftovers in an airtight container in the fridge for 2-3 days or in the freezer for up to a month.
Nutrition
Serving: 1cup | Calories: 177kcal | Carbohydrates: 14g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 613mg | Potassium: 351mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1139IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 1mg
