Turkey Cheddar Soup

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Turkey Cheddar Soup

After eating turkey, stuffing, and mashed potatoes since Thursday, Husband and I are getting sick of straight Thanksgiving leftovers. Enter, Thanksgiving 2.0 Week. As long as our leftovers last, I’ll be making a “take” on Thanksgiving. This afternoon Husband made a skillet of turkey, stuffing, and egg and this evening I made a Turkey Cheddar Soup, which was baby approved.

There are many amazing things about soup. One, it’s warm. After a really warm Thanksgiving (we actually had the sliding glass door open in our kitchen/dining room) and a warm Black Friday, the weather took a turn for the cold, so making a soup sounded like a great idea. Another good thing about soup is that it uses up a lot of errant ingredients. If you’re at the end of your leftovers and the thought of another turkey sandwich makes you ill, this recipe is for you. For this soup, I used up the turkey stock that my dad made while he was visiting and some vegetables that I had left over from crudité, stuffing, and mashed potatoes. Note, these are uncooked vegetables that simply needed a recipe.

Turkey Cheddar Soup

1 Tbs olive oil

1 Tbs butter

½ cup diced onions

1 cup chopped carrot

1 cup chopped celery

2 cups chopped Yukon gold potatoes

2 cloves of garlic, minced

1/3 cup flour

5 cups turkey stock

5 cups skim milk

1 cup broccoli florets

2 Tbs Worcestershire sauce

2 cups chopped turkey

2 bullion cubes

2 cups shredded sharp cheddar cheese

salt and pepper to taste

  1. In a Dutch oven, heat the olive oil and butter.
  2. Add in the onions, carrot, celery, and potatoes and sauté for 5-6 minutes.
  3. Add in the garlic and stir constantly for one minute to avoid browning the garlic.
  4. After the minute is up, stir in the flour and cook for 2 minutes.
  5. Pour in the milk and the stock then season with the bullion cube and season with salt and pepper.
  6. Stir in the broccoli and let the soup SIMMER for 45 minutes. Don’t let it boil!
  7. If the vegetables are super tender and the broth still looks thin, thicken it with a sluice of 2 Tb of flour and 1/4 cup of warm water that you’ve whisked together to eliminate any lumps. Stir into the broth until it gets to the desired thickness.
  8. Reduce the heat to low and add in the shredded cheddar cheese and mix until well combined.
  9. Add in the turkey and adjust the seasonings as needed.

Enjoy with some leftover cornbread (if you can stomach it!).

 

Gratuitous picture of Ben outside in the cold.

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