Description
A rich and comforting potato soup made with tender potatoes, turkey, cheddar cheese, and a creamy homemade broth.
Ingredients
1 tablespoon butter
1 tablespoon olive oil
1 small yellow onion, diced
1 medium carrot, peeled and diced
1 celery stalk, diced
2 cloves garlic, minced
1 tablespoon all-purpose flour
4 cups low-sodium chicken broth
3 cups peeled and diced Yukon Gold potatoes
2 cups cooked diced turkey
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1 cup whole milk
1/2 cup heavy cream or half-and-half
1 tablespoon cornstarch
Salt and black pepper, to taste
3/4 cup shredded cheddar cheese
Chopped fresh parsley, optional
Instructions
1. Heat the butter and olive oil in a large pot over medium heat. Add the onion, carrot, and celery, then cook for 4 to 5 minutes until softened.
2. Stir in the garlic and cook for about 30 seconds, just until fragrant.
3. Sprinkle the flour over the vegetables and stir well. Cook for 1 to 2 minutes to remove the raw flour taste.
4. Slowly stir in the chicken broth until smooth. Add the potatoes, turkey, Dijon mustard, and thyme.
5. Bring the soup to a gentle boil, then reduce the heat. Cover and simmer for 15 to 20 minutes, or until the potatoes are tender.
6. In a small bowl, whisk together the milk, cream, and cornstarch until smooth.
7. Lower the heat and slowly pour the dairy mixture into the soup while stirring. Simmer for 5 to 7 minutes, until slightly thickened.
8. Remove the pot from the heat. Stir in the cheddar cheese until melted and creamy.
9. Season with salt and black pepper to taste. Serve hot with fresh parsley, if desired.
Notes
Use Yukon Gold potatoes for the creamiest texture.
Warm the soup gently when reheating to keep the dairy smooth.
Add extra cheddar cheese for a richer finish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American