Ingredients
6
6 servings
- •¼ cup extra-virgin olive oil
- •1 medium onion, chopped
- •4 cloves garlic, chopped
- •4 cups turkey broth
- •2 medium russet potatoes, peeled and chopped
- •6 sprigs fresh thyme
- •½ teaspoon ground thyme, or to taste
- •½ teaspoon kosher salt, or to taste
- •½ teaspoon freshly cracked black pepper, or to taste
- •1 pint heavy whipping cream
- •1 cup leftover shredded turkey
- •1 cup frozen peas
- •1 cup frozen mixed vegetables
- •¼ cup butter
- •¼ cup all-purpose flour
- •¾ cup half-and-half
- •5 ounces Swiss cheese, shredded
Instructions
- Heat oil in a stockpot over medium heat. Add onion and garlic; saute for 4 to 6 minutes. Add broth, potatoes, thyme sprigs, 1/2 teaspoon each ground thyme, salt, and teaspoon pepper; bring to a boil. Cook until potatoes are fork-tender, 15 to 17 minutes.
- Add cream and cook for 5 more minutes. Mash potatoes with a potato masher until almost all chunks are gone. Add turkey, frozen peas, and frozen mixed vegetables; simmer for about 10 minutes.
- Meanwhile, melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk half-and-half into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 6 minutes. Add Swiss cheese and season with thyme, salt, and pepper.
- Add roux to the stockpot and stir until just combined.
Nutritional Facts
Per 6 servings
- Calories: 731
- Carbohydrate: 32g
- Fat: 58g
- Fiber: 4g
- Protein: 21g
- Sugar: 4g
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