Name: Slow Cooker Turkey Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes; 3 celery stalks, diced; 3 large carrots, peeled and sliced into 1/4-inch rounds; 1 medium white or yellow onion, diced; 3 cloves freshly minced garlic; 8 cups low sodium chicken broth; 1 1/2 teaspoons poultry seasoning; 3 cups precooked shredded turkey or chicken; 3/4 to 1 cup heavy cream or half and half; 2 tablespoons olive oil or butter; Salt and freshly ground black pepper to taste; Optional: 1 cup frozen peas or corn, or a handful of chopped kale or spinach

Description

A comforting and creamy slow cooker turkey soup made with tender vegetables and lean turkey, perfect for busy evenings.

Ingredients

Scale

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
3 celery stalks, diced
3 large carrots, peeled and sliced into 1/4-inch rounds
1 medium white or yellow onion, diced
3 cloves freshly minced garlic
8 cups low sodium chicken broth
1 1/2 teaspoons poultry seasoning
3 cups precooked shredded turkey or chicken
3/4 to 1 cup heavy cream or half and half
2 tablespoons olive oil or butter
Salt and freshly ground black pepper to taste
Optional: 1 cup frozen peas or corn, or a handful of chopped kale or spinach

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Instructions

Chop the potatoes, celery, carrots, and onion into even pieces to ensure consistent cooking.
Mince the garlic finely.
If desired, heat olive oil or butter in a skillet and lightly brown the onion, carrots, and celery for 4 to 6 minutes, then add to the slow cooker.
Combine the chopped vegetables, minced garlic, low sodium chicken broth, and poultry seasoning in the slow cooker and stir to combine.
Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes and carrots are fork tender.
Puree about 2 cups of the cooked mixture and return it to the slow cooker.
Add the shredded turkey and heavy cream or half and half, stirring well to combine.
Continue cooking on low for an additional 30 minutes.
Stir in quick-cooking items like peas or greens during the last 10 to 15 minutes of cooking.
Taste and adjust salt and pepper before serving.

Notes

Store cooled soup in airtight containers for up to 5 days. For freezing, do not add cream until reheating to preserve texture.

Prep Time: 15 minutes
Cook Time: 360 minutes
Category: Soup
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 330
Sugar: 4g
Sodium: 560mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 28g
Cholesterol: 90mg