TURKEY-BAKED POTATO SOUP
All the flavor of a baked potato (including bacon) in a satisfying 30-minute soup.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- In 10-inch skillet, cook bacon until crisp; drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside.
- Cook onion, carrots and garlic in hot drippings 6 minutes, stirring frequently, until tender. Stir in remaining ingredients except cilantro. Heat to boiling; reduce heat. Cover; simmer 10 minutes. Stir in crumbled bacon. Garnish individual servings with cilantro.
Nutrition Facts : Calories 170, Carbohydrate 17 g, Fiber 3 g, Protein 22 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1010 mg
HOLY MOLY POTATO SOUP
This is a turned-up version of a cheesy potato soup. We eat this often, especially on cold winter evenings, but it'd be lovely for family get-togethers or potlucks during the holidays! Crushed red pepper flakes really turn up the heat. -Angela Sheridan, Opdyke, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a 6-qt. slow cooker, combine the first 10 ingredients. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles; drain. Add to slow cooker., Cook, covered, on low to allow flavors to blend, 4-5 hours. Add cheese and onion dip in the last 30 minutes of cooking. Stir before serving. Serve with tortilla chips., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 529 calories, Fat 30g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 1981mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 8g fiber), Protein 18g protein.
GROUND TURKEY AND RED POTATO VEGGIE SOUP
This ground turkey soup with red potatoes is delicious and it's easy to make. This is one you will definitely want to add to your favorite dinner recipes. Enjoy!
Provided by Ximena Turizo
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 2h
Yield 6
Number Of Ingredients 21
Steps:
- Combine chicken broth, water, zucchini, corn, carrots, potatoes, celery, peas, and green beans in a large pot. Bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes.
- Heat oil in a skillet over medium-high heat. Add turkey; cook and stir, breaking it up into small pieces, until browned, 5 to 7 minutes. Add onion and garlic. Season with 1/2 teaspoon salt, cumin, coriander, and turmeric. Pour mixture into the pot with the vegetables. Add the remaining salt, tomato paste, and bay leaves. Reduce heat to low and simmer soup until vegetables are soft, about 1 hour.
- Stir rice into the soup; simmer until tender, about 15 minutes more. Portion soup into bowls and top each with cilantro.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 28.1 g, Cholesterol 59.1 mg, Fat 15.6 g, Fiber 3.6 g, Protein 21.4 g, SaturatedFat 3.1 g, Sodium 1165.3 mg, Sugar 5.3 g
NEXT-DAY TURKEY SOUP WITH MASHED POTATO POLPETTI
Repurpose every element of your Thanksgiving leftovers into Michael Chiarello's Next-Day Turkey Soup with Mashed Potato Polpetti recipe from Food Network.
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Put the chicken broth, turkey, carrot halves, celery stalk, onion halves and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, about 1 1/2 hours.
- Dice the turkey meat. Make sure the meat pieces are no larger than the size of a soupspoon. (If preparing the soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator. Top with 1 or 2 ladles full of broth to keep the meat moist.)
- Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth. Discard the solids. Transfer the broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.
- In a large soup pot, heat the garlic in the olive oil over medium heat. Allow to brown slightly, about 3 minutes. Add the minced carrots, celery and onions. Sweat over medium-low heat until softened, 7 or 8 minutes.
- Dice the leftover Thanksgiving vegetables. Add the sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center and gently push them down. Turn the heat off and cover. Allow to sit and steam, 5 to 7 minutes. Let simmer for 5 more minutes and serve with the Mashed Potato Polpetti.
- Re-season the potatoes with salt and pepper. Stir in the cheese. Take a mayonnaise or peanut butter lid and line with plastic wrap to use as a mold. Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately.
- To cook, dredge the patties in flour. Heat the oil in a nonstick skillet over medium-high heat. Just before frying, dredge the patties again with flour.
- Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until the underside is golden brown, about 5 minutes. Flip and brown the other side. Remove from the skillet and drain on paper towels. Serve hot with leftover gravy. Makes 6 servings.
- From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
GROUND TURKEY, CORN, AND POTATO SOUP
I made this recipe up the other day when I was in the mood for soup, but all I had was ground turkey. I've only made it once, so I don't have it perfected, but it turned out pretty good. My husband really liked it as well. It tastes almost like a corn chowder with ground turkey. It's somewhat bland, but it's soothing to your stomach (especially a pregnant stomach) Yummy :) Plus, you only have one pan to clean afterwards :) Yea!!!
Provided by Pookie Ann
Categories Poultry
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Brown turkey in soup pot, season with pepper and garlic salt. Drain or rinse meat if desired.
- Add the 10 cups of chicken broth and the poultry seasoning to the pot with the meat, bring to boil.
- Thinly slice celery and carrots. Add to the soup pot.
- Peel the potatoes and cut them up in chunks. I prefer mine to be smaller, they cook faster. Add the potatoes now.
- Cut the corn off the ear, but remember to scrape off the little kernels that stay on there. They should come off fairly easy. I think it's the little pieces of corn that add all the flavor. Add these to the soup now.
- Turn the burner down to medium. Let cook for approximately 20-25 mins or until veggies are as tender as desired.
- Turn the burner back up to high. Mix the cornstarch with a small amount of cold water to make a thin paste. Add to the boiling soup while stirring. If it isn't thick enough, feel free to add more.
- Enjoy! :).
Nutrition Facts : Calories 402.4, Fat 10.9, SaturatedFat 2.9, Cholesterol 74.7, Sodium 1420.8, Carbohydrate 46.9, Fiber 5.8, Sugar 5.7, Protein 29.3
TURKEY AND SWEET POTATO SOUP
This is from my Food and Wine One Dish Meals cookbook. It's Thanksgiving in a bowl! You could easily use leftover turkey and sweet potatoes in this. I bet it would freeze well.
Provided by dicentra
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, melt the butter over moderately low heat. Add the onion and sage and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Add the sweet potatoes, broth, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender, about 10 minutes.
- Transfer half of the soup to a food process or blender and puree.
- Return the pureed soup to the pot and add the green beans, the remaining teaspoon salt and the pepper.
- Simmer until the beans are just tender, about 8 minutes.
- Stir in the strips of turkey. Cook until the turkey is done, about 2 minutes.
Nutrition Facts : Calories 358.2, Fat 9.7, SaturatedFat 4.8, Cholesterol 83.4, Sodium 2485, Carbohydrate 29.3, Fiber 4.9, Sugar 7.4, Protein 36.7
TURKEY AND POTATO SOUP WITH CANADIAN BACON (COOKING LIGHT)
I'm a soup lover and will be trying this as soon as I have left-over turkey. In the meantime, I'm posting this from Cooking Light's Nov. 08 issue. Pancetta can be subbed for the Canadian bacon.
Provided by DuChick
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a Dutch oven over medium heat.
- Add onion, celery, carrots, and bacon.; cook 6 minutes, stirring occasionally.
- Add broth, turkey, potatoes, and chopped sage, stirring with a whisk until blended. Bring to a boil.
- Reduce heat, and simmer 10 minutes.
- Stir in pepper.
- Garnish with sage sprigs, if desired.
Nutrition Facts : Calories 186.9, Fat 5.4, SaturatedFat 0.8, Cholesterol 3.8, Sodium 717.1, Carbohydrate 26.9, Fiber 4.6, Sugar 5.7, Protein 8.4
MASHED POTATO AND TURKEY SOUP
Make and share this Mashed Potato and Turkey Soup recipe from Food.com.
Provided by KathieP924
Categories Low Cholesterol
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan over medium-high heat, melt butter. Add the onion, mushrooms, carrot, and thyme, and saute until the onion is just translucent, about 4-5 minutes.
- Add the broth and mashed potatoes. Stir until potatoes are mostly dissolved and broth is smooth.
- Add the turkey and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until heated through, about 10 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 243.7, Fat 7.8, SaturatedFat 3.8, Cholesterol 47.7, Sodium 433.9, Carbohydrate 24.1, Fiber 2.4, Sugar 3.4, Protein 19.9
More about "turkey baked potato soup food"
THE BEST TURKEY POTATO SOUP | TURKEY SOUP | LEFTOVER …
From allyskitchen.com
Servings 8
CANAL HOUSE TURKEY AND POTATO SOUP - FOOD52
From food52.com
TURKEY SOUP RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
ONE POT CREAMY TURKEY AND POTATO DUMPLINGS. - HALF …
From halfbakedharvest.com
TURKEY AND POTATO SOUP RECIPE - IAN KNAUER - FOOD & WINE
From foodandwine.com
3/5 (2)Total Time 1 hr
TURKEY POTATO CHOWDER - AHEAD OF THYME
From aheadofthyme.com
Cuisine AmericanTotal Time 35 minsCategory SoupCalories 304 per serving
CREAMY AND CHUNKY TURKEY POTATO SOUP - WILL COOK FOR …
From willcookforsmiles.com
HOW TO MAKE TURKEY WITH BAKED POTATO FOR DINNER - FOOD …
From youtube.com
SLOW COOKER TURKEY & POTATO SOUP RECIPE - COOKIN CANUCK
From cookincanuck.com
ROASTED TURKEY NEW POTATO SOUP - FOOD GYPSY | EASY, DELICIOUS …
From foodgypsy.ca
WEIGHT LOSS SOUP (TURKEY VEGETABLE SOUP) - THE FOOD CHARLATAN
From thefoodcharlatan.com
TURKEY AND SWEET-POTATO SOUP - FOOD & WINE
From foodandwine.com
TURKEY AND POTATO SOUP WITH CANADIAN BACON RECIPE | MYRECIPES
From myrecipes.com
CREAMY TURKEY POTATO SOUP | THE KITCHEN IS MY PLAYGROUND
From thekitchenismyplayground.com
TURKEY AND SWEET POTATO SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
TURKEY AND POTATO SOUP | BAKED BY RACHEL
From bakedbyrachel.com
16 BEST GROUND TURKEY RECIPES - KRISTINE'S KITCHEN
From kristineskitchenblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love