Turkey and Potato Soup

The potatoes in this soup are cooked until they start to fall apart, thickening the broth.

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  • Servings: Makes about 10 cups 

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  • 2 tablespoons extra-virgin olive oil
  • 2 pounds boneless skinless turkey thighs, sliced
  • 2 medium onions, chopped
  • 5 garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 4 medium carrots, cut into chunks
  • 8 cups turkey or chicken stock
  • 3 pounds baking potatoes
  • 2 tablespoons fresh flat-leaf parsley leaves

How to make this recipe

  1. In a large heavy pot, heat the oil over medium high heat until hot. Season the turkey with 3/4 teaspoon salt and 1/2 teaspoon pepper, then brown, stirring occasionally, until golden, about 6 minutes. Stir in the onions, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper into and cook, stirring occasionally, until golden, 6 to 8 minutes. Peel and dice the potatoes. Stir in the carrots, stock, potatoes, and thyme, then bring to a gentle boil. Cook, stirring occasionally, until the potatoes are very soft and starting to fall apart, 45 minutes to 1 hour. Season the soup with salt and pepper to taste and serve sprinkled with the parsley.

Contributed By Photo © Ian Knauer Published November 2014

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