Description
A comforting and hearty turkey soup made easy in the crockpot, perfect for busy weeknights.
Ingredients
Scale
- 1 medium yellow onion, chopped
- 2 cups chopped carrots (about 3 medium)
- 1 cup chopped celery (about 2 stalks)
- 2 cups chopped yellow waxy potatoes (about 2 medium Yukon Golds)
- 4 cups cooked turkey meat, chopped or shredded
- 2 tsp kosher salt
- 1 tsp granulated garlic powder
- 1 tsp no-salt added Italian seasoning or poultry seasoning
- 1 bay leaf
- 1 quart chicken stock or turkey stock
- 2 cups water
- 1/3 cup cream
Instructions
- In a 6-quart slow cooker, add the chopped onion, carrot, celery, potato, turkey, salt, garlic powder, Italian seasoning, bay leaf, chicken stock, and water, stirring to combine.
- Cover and cook on high for 4 to 5 hours or low for 6 to 7 hours, until the vegetables are very tender.
- Uncover, remove and discard the bay leaf, and stir in the cream until fully incorporated.
- Taste and adjust salt as needed.
- If desired, use an immersion blender for 10 to 20 seconds to blend a portion of the soup.
- Ladle into bowls and finish with black pepper or chopped parsley.
Notes
For a creamier texture, you can blend parts of the soup, and consider using low-sodium stock for less sodium content.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg