Roasted Turkey New Potato Soup - Food Gypsy

Roasted Turkey New Potato Soup

Published On September 10, 2014 | By Gypsy | All Recipes, Featured, Starters & Small Bites

Thanksgiving is right around the corner, but why wait when you can have ‘Thanksgiving in a Bowl’ with Roasted Turkey New Potato Soup?!  Soup Week continues on Food Gypsy.

Making a the ‘soup du jour’ at the big shiny kitchen presents its own challenges.  Keeping things fresh and interesting for clients I’ve stretched a few boundaries, but often times what people want is simple, wholesome flavour.  Soup is comfort food so pushing the boundaries of the North American palate can only go so far. On a cold, wet day what people want is warm.  They want familiar, they want ‘home’.  But the chef wants me to use the left over roast turkey & new potatoes from yesterday’s catered lunch.  Enter Roasted Turkey New Potato Soup.

Served on a wet, cold day this is a very popular menu offering.  Described by one of our regulars as ‘Thanksgiving in a Bowl’, she remarked on how her Mother used to use thanksgiving leftovers this way.  She and I must be related.

Hot soup!  Comin’ through…

Roasted Turkey New Potato Soup

Time: 40 minutes
Yield: four to six servings

3 tablespoons butter
1 large yellow onion (1 cup), chopped
2 cloves garlic, crushed
2 teaspoons thyme
1/4 teaspoon sage
1 cup roasted turkey, coarsely chopped
1/2 cup roasted new potatoes, coarsely chopped
3 cups chicken stock (organic preferred)
1 tablespoons cornstarch
1 teaspoon water
Salt and pepper, to taste

Method:

1. In a large pot over medium high heat, melt butter then add your onions, cooking until transparent.  Add garlic, thyme, sage, turkey and potatoes then cover with organic chicken stock.

2. Reduce heat to medium and simmer about 15 minutes to infuse flavours and reduce slightly.

3. Bring soup back up to a low boil. Combine cornstarch and 1 teaspoon of water to a thin paste in a small bowl.  Add cornstarch slurry to you pot, a little at a time until you get the consistency you like, stirring as you do to prevent lumps.  If you want it thicker, add a hint more, if you find it’s too thick just thin it with a bit of water.  Reduce heat to low and cook for about 10 – 20 minutes to reduce slightly and cook the cornstarch until you have a rich, broth style soup. Note: be sure to stir regularly as the solids have a tendency to sink and burn (I have scorched many a pot this way).

4. Taste and season with salt & pepper. Always taste and season at the end of your soup, stocks are often high in sodium and when we reduce, we intensify that salt.  Rule of thumb: simmer and reduce first and season last.

Serve immediately. Finish with butter toasted croutons and dried cranberries for a bowl of homey comfort.

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About The Author

Recipe testing and blogging about food, wine and the art of great living from her home kitchen just outside Ottawa; Cori (Corinna) Horton is a food marketing consultant, cook and real food advocate sharing all things delicious - right here.

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