Ingredients Turkey Turkey and Potato Soup 3.0 (2) 2 Reviews The potatoes in this soup are cooked until they start to fall apart, thickening the broth. Slideshow: More Turkey Soup Recipes By Ian Knauer Published on November 20, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Ian Knauer Active Time: 20 mins Total Time: 1 hrs Yield: 10 cups Ingredients 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 Directions 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. Rate it Print