Creamy Turkey Potato Soup Recipe
This recipe was originally published in 2012 and re-published in 2018 with updated recipe and new site design! Head over here to the homepage for the full experience.
It only took us over a year and a half to finally get the second phase of our blog re-design completed since we shared our first phase. Blame it on changes to the garden, a new puppy, a cookbook and life getting in the way, but we’re so happy to have finished it. So, Welcome! To see to our upgraded homepage design just click on Home and you’ll see some new changes.
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Comforting and Easy Turkey Potato Soup Recipe
While working on the website and other projects, we’ve been indulging in early Thanksgiving. Food shoots have stuffed the studio with wonderful dessert, turkey recipes and soup dishes that we get to sustain on. It’s perks like these that make us love our jobs so much and most importantly, to have Thanksgiving dinner in September!
This creamy turkey recipe from La Brea Bakery was a star favorite that we just couldn’t stop eating. As Summer weather starts to fade away, soup becomes so much more appealing. Just tear apart a crusty loaf of bread and dive head first into this turkey soup to welcome Fall.
It’s such a simple, elegant and satisfying soup. Sometimes the best meals are humble and honest ones that only require great bread and a bowl of comfort.
-diane and todd
Creamy Turkey Potato Soup
- 3 Tablespoons Olive Oil , divided
- ½ cup Mushrooms , sliced
- 1 medium Onion , diced
- 4 cloves Garlic , crushed or minced
- 1/2 teaspoon Kosher Salt , or more to taste
- 1/2 teaspoon fresh cracked Black Pepper
- 3 cups Chicken or Turkey Stock
- ½ cup Heavy Cream
- 1 lb. Russet Potatoes , peeled & cubed (2 medium or 1 large)
- 4 sprigs fresh Thyme , tied together or 1/2 teaspoon dried thyme
- 1 cup cooked & diced Turkey
- 3 Tablespoons fresh chopped Chives (optional)
In a large pot over medium-high heat then add 1 Tablespoon olive oil and the mushrooms. Cook the mushrooms until they just stop sweating (about 3 minutes). Remove the mushrooms from the pot and set them aside.
Reduce heat to medium and add the remaining 2 Tablespoons of olive oil. Add the onions and garlic. Cook for about 3 minutes or until they're lightly browned and fragrant, but not burnt.
Add stock, cream, potatoes, and thyme and then bring to a boil, stirring along the bottom of the pot to prevent sticking. Simmer for 10 minutes, or until potatoes are tender.
Remove from soup from heat and discard thyme sprigs. Allow soup to cool a bit. Blend until smooth. Return soup to pot.
Heat soup over low heat. Add mushrooms and diced turkey. Allow to heat for at least 5 minutes, stirring occasionally. Taste the soup and add additional salt and pepper, to taste.
Serve in warm bowls and garnish with optional chopped chives, bread or gluten free crackers/bread for gluten free.