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
- In a Dutch oven, heat the olive oil and butter.
- Add in the onions, carrot, celery, and potatoes and sauté for 5-6 minutes.
- Add in the garlic and stir constantly for one minute to avoid browning the garlic.
- After the minute is up, stir in the flour and cook for 2 minutes.
- Pour in the milk and the stock then season with the bullion cube and season with salt and pepper.
- Stir in the broccoli and let the soup SIMMER for 45 minutes. Don’t let it boil!
- 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.
- Reduce the heat to low and add in the shredded cheddar cheese and mix until well combined.
- Add in the turkey and adjust the seasonings as needed.
Enjoy with some leftover cornbread (if you can stomach it!).