Do you have leftover turkey from the holidays? Creamy, hearty pot pie soup is the perfect recipe that's got all of your extra ingredients in one pot!
ingredient
- 8 cloves garlic, minced
- 2 tablespoons butter
- 7 cups cauliflower florets
- 7 cups chicken broth
- 1 ½ tablespoons olive oil
- 1 cup yellow onion, chopped
- 1 cup carrots, peeled and diced, (about 2 carrots)
- 1 cup celery, ¼-inch dice
- 1 ear of corn, or ½ cup kernels
- 1 cup brown mushrooms, sliced
- 2 cups russet potatoes, peeled and ½-inch diced
- 1 teaspoon rosemary, chopped fresh
- 1 teaspoon thyme, chopped fresh
- 1 bay leaf, dried
- 1 pound turkey, cooked and shredded (about 3 cups)
- 1 cup peas, fresh or frozen
- ¼ cup parsley, minced for garnish
- 2 ½ teaspoons kosher salt, more to taste
- 1 teaspoon black pepper, more to taste
Directions
- Heat 1 ½ tablespoon olive oil over medium-high heat using a heavy-bottomed pot. Add onion, carrot, celery, corn, and mushroom, saute 3 minutes.
- Add 3 cups chicken broth, potatoes, thyme, rosemary, and bay leaf.
- Bring soup to a boil, then reduce heat to a simmer, cover with the lid, and allow it to cook, occasionally stirring, until potatoes are tender, about 15 to 20 minutes. Reduce heat to low and stir in shredded turkey and peas.
- Meanwhile, make the cauliflower puree. Sauté the minced garlic with the butter in a large nonstick skillet over low heat, about 5 to 6 minutes, until the garlic is soft and fragrant but not browned. Remove from heat and set aside.
- Bring the water to a boil in a large pot. Add the cauliflower and cook covered, for 7 to 10 minutes or until cauliflower is fork-tender. Do not drain.
- Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 2 cups hot chicken broth, sautéed garlic, and butter. Blend for several minutes until the puree is very smooth.
- Stir puree into the shredded turkey and vegetable mixture. Add more of the chicken broth to the soup until you achieve the desired consistency.
- Add 2 ½ teaspoon salt and ¼ teaspoon black pepper to season, as desired.
- Remove bay leaf and serve soup hot garnished with minced parsley.
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