Ah, turkey pot pie soup—just the name is like a warm hug on a blustery evening. It reminds me of those nights when the wind howls like a restless spirit outside, and all I want is something that feels like home. This soup is like wrapping a cozy blanket around your soul, with each spoonful offering comfort and nostalgia.
Steps
- Begin by heating a large pot over medium-high heat and cook the bacon pieces until they become crisp, which should take about 6-7 minutes. Remove the bacon using a slotted spoon and place it on a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pot.
- Melt the butter in the pot over medium heat, stirring it into the reserved bacon fat. Add the diced onion, sliced celery, and leek, cooking for 2 minutes. Stir in the flour and cook for an additional minute, ensuring it is well mixed.
- Gradually add the white wine to the pot, cooking for 2 minutes while stirring to combine it with the flour mixture. Then add the potatoes, thyme, sage, and black pepper.
- Pour in the water, chicken broth, and half-and-half, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer and cook partially covered for 10 minutes.
- Add the carrots and continue simmering until the vegetables are tender, about 5 minutes. Stir in the shredded turkey or chicken, frozen peas, and cooked bacon, cooking until everything is warmed through, around 3 minutes.
- Mix in the red wine vinegar, salt, and parsley, tasting and adjusting the seasoning as needed. Serve the soup hot in bowls, garnishing with black pepper, chopped chives, and fresh thyme leaves if desired.
Ingredients
- 4 slices thick-cut bacon (1/2 lb), cut into small pieces
- 1 tablespoon (14 grams) unsalted butter
- 1 cup yellow onion, diced
- 1 cup celery, sliced
- 1 leek, white stalk, rinsed and sliced thin
- 1/4 cup (32 grams) all-purpose flour
- 1/2 cup (120 ml) dry white wine
- 1 lb Yukon gold potatoes, peeled and sliced into quarter rounds
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- 1/2 to 1 teaspoon freshly ground black pepper, to taste
- 2 cups (474 ml) water
- 2 cups (480 ml) low-sodium chicken broth
- 1 cup (237 ml) half-and-half
- 3 carrots, peeled and cut into half moons
- 3 cups leftover turkey or chicken, shredded
- 1 cup frozen peas
- 1 teaspoon red wine vinegar
- 2 teaspoons kosher salt
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- 1 tablespoon chopped chives, for garnish (omit if using dried herbs)
- Fresh thyme leaves, for garnish, optional
FAQ
- Can I substitute turkey with chicken in the Pot Pie Soup?
- Absolutely! This recipe works just as well with shredded chicken, such as rotisserie chicken from the store, making it a versatile option for using up leftovers.
- Are fresh herbs necessary, or can I use dried herbs?
- Fresh herbs are highly recommended for the best flavor, but dried herbs can certainly be used if needed. You can also substitute with Italian Seasoning if that’s more convenient for you.
- Can I make this Pot Pie Soup vegetarian?
- Yes, you can! Simply omit the chicken or turkey and bacon, and replace the chicken broth with vegetable broth. Adding extra vegetables like corn or sweet potatoes can compensate for the missing meat.
- Is it possible to make this soup in a crockpot?
- While we haven’t tested it in a crockpot, it should be possible. Just ensure to add the cooked turkey or chicken towards the end to prevent it from overcooking.
- How should I store and reheat leftover Pot Pie Soup?
- Store the soup in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a bit more chicken broth, as the ingredients might absorb some liquid while stored.
Tips
- To save time, consider using pre-cut mirepoix mix or frozen vegetables, which can help speed up the preparation process without compromising flavor.
- For a vegetarian version, skip the turkey or chicken and bacon, and substitute chicken broth with vegetable broth. Increase the quantity of other vegetables or include options like corn and squash for added substance.
- Fresh herbs are suggested for the best flavor, but if you only have dried herbs, use them by adding them with the half-and-half. You can also use 1 tablespoon of Italian Seasoning as a substitute for fresh herbs.
- When storing leftovers, remember that the soup’s ingredients may absorb some liquid over time. Add extra chicken broth when reheating to achieve your desired consistency.
Equipment
- Dutch Oven or Large Heavy-Bottomed Pot – Essential for cooking the soup evenly.
- Slotted Spoon – Useful for removing cooked bacon while leaving the fat in the pot.
- Chef’s Knife – For chopping vegetables and herbs efficiently.
- Cutting Board – To safely chop and prepare ingredients.
- Measuring Cups and Spoons – For accurately measuring ingredients like flour, liquids, and spices.
