Turkey, Mushroom, and Potato Soup
Use your Thanksgiving leftovers to make this satisfying turkey soup.
Servings 4 servings
- 3 tbsp butter
- 1 cup diced celery
- 1 cup chopped green onions
- 8 oz mushrooms sliced
- 1 tsp salt
- 32 oz chicken or turkey stock
- 10.5 oz cream of chicken soup
- 2 cups diced Yukon Gold potatoes
- 2 cups diced cooked turkey
- ½ tsp pepper
- ½ tsp dried thyme
- 4 oz grated Fontina cheese (or cheese of your choice)
Melt the butter in a large soup pot. Add the celery, onions, and mushrooms. Cook, stirring occasionally, until celery and onions are wilted and mushrooms and cooked down (about 6-7 minutes).
Add remaining ingredients. Bring to a boil. Reduce heat to a strong simmer and cook until potatoes are done (about 15-20 minutes).
Serve in individual bowls topped with grated cheese.
Serving: 1g | Calories: 513kcal | Carbohydrates: 40g | Protein: 30g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 99mg | Sodium: 2508mg | Potassium: 1106mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1023IU | Vitamin C: 30mg | Calcium: 218mg | Iron: 3mg