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Hearty Turkey Potato Soup

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

This is the healthy turkey potato soup that warms you heart and soul, and makes you toasty-oasty warm, even in a blizzard.  We’ve included Instant Pot® directions for our fellow pot-heads!  Want more Instant Pot recipes?  GO HERE.

This recipe was adapted from willcookforsmiles.com

Healthy Turkey Potato Soup

Hearty Turkey Potato Soup

Author: Heidi Boortz
Servings : 8

Ingredients

Turkey

  • 1.5 lbs turkey tenderloin
  • 2.5 quarts water
  • 1 bay leaf
  • 2 tsp salt
  • 1 tsp pepper

Soup

  • 1 Tbsp unsalted butter
  • 1/2 cup frozen diced onions
  • 2 Tbsp bottled minced garlic
  • 1 cup frozen sliced carrots
  • 1 cup celery sliced
  • 1 1/2 lbs purple potato quartered
  • 1/2 cup heavy whipping cream see notes
  • 1/2 cup parmesan cheese grated , plus more for garnish, if desired

Instructions

Stovetop

  • In a large stockpot, bring water to a boil. Add turkey, bay leaf, 1 tsp salt, and 1/2 tsp pepper. Reduce heat, cover, and let simmer 1.5 hours. Remove from heat, remove turkey to a cutting board. Allow turkey to cool until it is cool enough to handle. Reserve cooking water (broth).
  • In same pot, melt butter. Add onions, carrots and celery. Saute 3 minutes. Add garlic. Saute 1 minute.
  • Add potatoes and reserved broth to vegetables in pan. Add remaining salt and pepper. Bring to a boil and let cook 30 minutes or until potatoes are tender. Remove from heat and remove bay leaf. Stir in turkey, parmesan, and cream. Stir until cheese melts.
  • Top with additional parmesan for serving, if desired.

Instant Pot

  • Add turkey, water, bay leaf, 1 tsp salt, and 1/2 tsp pepper to the instant pot. Lock lid; set valve to sealing. Program for manual-high, 20 minutes. Allow natural pressure release.
  • Remove turkey to a cutting board. Allow turkey to cool until it is cool enough to handle. Reserve cooking water (broth).
  • Hit sauté. Add butter until melted. Add onions, carrots and celery. Saute 3 minutes. Add garlic. Saute 1 minute. Hit cancel.
  • Add potatoes, broth, and remaining salt and pepper. Lock lid; set valve to sealing. Program for soup. While soup is cooking, dice turkey. Allow for natural pressure release. As soon as pin drops, remove lid and add turkey, parmesan, and cream. Stir until cheese melts. Top with additional parmesan cheese, if desired.

Notes

Heavy whipping cream is a yellow tier ingredient.  Here, its use accounts for approximately 45 calories per serving, based on 8 servings).  One serving of soup is 383 calories, so it's just slightly over the allotted 10% from the yellow tier, but not enough over to make me want to find a substitute.  For 100% green tier soup, use whole milk in place of the cream.
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