Name: Turkey Pot Pie Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: . Bacon and Aromatics; 4 slices thick-cut bacon (cut into small pieces); 1 tablespoon unsalted butter; 1 cup yellow onion (diced); 1 cup celery (sliced); 1 leek white stalk (rinsed clean and sliced thin); 1/4 cup all-purpose flour; 1/2 cup dry white wine; 1 lb Yukon gold potatoes (peeled and sliced into quarter rounds); 1 tablespoon fresh thyme (chopped (or 1 teaspoon dried)); 1 tablespoon fresh sage (chopped (or 1 teaspoon dried)); 1/2 to 1 teaspoon black pepper (freshly ground, to taste); 2 cups water; 2 cups low-sodium chicken broth; 1 cup half-and-half; 3 carrots peeled and cut into half moons; 3 cups leftover turkey or chicken meat (shredded); 1 cup frozen peas; 1 teaspoon red wine vinegar; 2 teaspoons kosher salt; 1 tablespoon chopped fresh parsley ((or 1 teaspoon dried)); 1 tablespoon chopped chives (for garnish (omit if using dried herbs)); Fresh thyme leaves (for garnish, optional)

Warm up your day with this delightful Turkey Pot Pie Soup! This cozy dish combines the comfort of classic pot pie with a hearty soup, making it perfect for chilly evenings.

Tips for Success

Make sure to sauté your vegetables until they’re just tender for the best flavor. You’ll love how the bacon adds a smoky richness!

Favorite Parts

This part’s so satisfying: serving it in a bread bowl! Your guests will be impressed, and it’s a fun way to enjoy every last drop of this delicious soup.

Ingredients

Instructions

Cook the Bacon:
Step 1

Heat a large Dutch oven or pot over medium-high heat, and cook the bacon pieces until crisp, about 6-7 minutes. Using a slotted spoon, remove the bacon and set aside on a paper towel-lined plate. Remove bacon fat, leaving about 1 tablespoon in the pot.
Sauté the Vegetables:
Step 2

Add the butter to the pot and melt over medium heat, stirring into the bacon fat. Add the onion, celery, and leek, and cook for 2 minutes. Mix in the flour and cook for 1 minute. Slowly pour the white wine into the pot, and cook for 2 minutes, gently stirring to incorporate the flour mixture with the wine.
Combine Soup Ingredients:
Step 3

Add in the potatoes, thyme, sage, and pepper. Pour in water, chicken broth, and half-and-half. Cover and bring to a boil.
Simmer the Soup:
Step 4

Once boiling, reduce the heat to a simmer and cook partially covered for 10 minutes. Add the carrots and simmer until the vegetables are tender, about 5 minutes. Add the shredded turkey, peas, and cooked bacon, and cook until warmed through, about 3 minutes.
Finish and Serve:
Step 5

Add in the red wine vinegar, salt, and parsley. Taste and adjust seasoning if necessary before serving.
Serve:
Step 6

Serve hot in bowls or warm bread bowls. Garnish with a crack of black pepper, chopped chives, and fresh thyme leaves.

Nutrition

Calories: 450, Fat: 25g, Carbs: 35g, Protein: 25g

Cooking techniques

Cooking bacon until crispy adds a delightful texture and flavor to the soup. Sautéing the vegetables releases their natural sweetness, enhancing the overall taste.

Variations or substitutions

Feel free to swap in other vegetables like corn or green beans, or use a different type of meat if you prefer. To make it vegetarian, omit the bacon and use vegetable broth instead!

Storage tips

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Notes

For a thicker soup, you can blend a portion of it and stir it back in. If you're using leftover turkey, this is a great way to repurpose holiday leftovers!