This Turkey Soup with Sweet Potatoes and Peas is a great way to use up leftover turkey. You could make it with chicken meat and chicken stock, but I am partial to the flavor the turkey stock imparts on this soup.
I am always on the hunt for food deals and one of the best deals out there is usually right after Thanksgiving. A handful of our local grocery stores offer a huge reduction on Turkeys. Not just any Turkeys but Mary’s Free Range and/or Organic. These are usually upwards of $3.50 per pound but my local QFC had a couple of them for $0.50 per pound!
Next year, be sure to ask your local store (ask the butcher manager) if they will be marking down Turkeys and when they will be on sale and then stock up!
OK, back to the soup. In some ways, this tastes like Pot Pie Soup; it’s rich and creamy (without any cream or dairy!), loaded with chunks of white meat turkey, cubes of sweet potatoes and studded with some green peas. The broth is laced with onion, thyme, parsley and simple spices.
A cinch to make and perfect for the freezer, if you love turkey soup or pot pies, this soup is a must!
- After I roast a turkey, I make a simple stock with just the turkey carcass and large bones, filtered water, apple cider vinegar and kosher salt. You want just enough water to cover the carcass by about 1″ to 2″. Add 1 Tablespoon apple cider vinegar to the pot along with water and turkey bones and let sit (off the heat) for 30 minutes. Add 2 Tablespoons of kosher salt to the liquid and bring the pot up to a boil, skim off any scum that floats to the top, cover and simmer for 8 to 10 hours (start this in the morning!) on low. Adjust salt if necessary. Strain, let cool a bit and store in glass containers until ready to use.
- 2 Tablespoons pastured butter (or olive oil)
- 2 medium yellow onions (or 1 extra large), finely chopped
- 2 medium stalks celery, finely chopped
- 1½ teaspoons kosher salt, divided
- 1 pound organic sweet potatoes, peeled and cut into ½” cubes
- 3 to 4 sprigs fresh parsley
- 2 sprigs fresh thyme (plus a small piece of cheesecloth)
- 8 cups turkey stock (see NOTES)
- ½ teaspoon freshly ground black pepper
- 1½ pounds cooked turkey breast meat, cut into ½” cubes
- ¾ cup frozen organic sweet peas (unsalted)
- If you have a food processor, place celery (cut into pieces) into bowl fitted with chopping blade. Process until finely chopped. Add chunks on onion and pulse until finely chopped, taking care not to over-process. Alternately, chop both celery and onion by hand.
- Place fresh parsley and thyme on top of cheesecloth and fold over sides. Roll until tightly sealed and secure with a silicone rubberband or piece of string.
- Peel sweet potatoes and cut into ½” cubes. Cut turkey breast into ½” cubes and measure ¾ cup of frozen peas.
- Heat a large soup pot over medium heat. Once hot, add butter and then chopped celery, onion and 1 teaspoon kosher salt.Cook, stirring occasionally, for 10 to 12 minutes.
- Add cubed sweet potatoes, herb bundle and turkey stock. Stir to combine and raise heat to medium high. Bring to a boil.
- Once boiling, lower heat to a simmer and cook 8 to 10 more minutes until sweet potatoes are fork tender.
- Remove approximately 1 cup of soup chunks with just a little liquid to a high speed blender or food processor. Process until smooth and return to pot.
- Add freshly ground black pepper and remaining kosher salt if necessary (the saltiness of your turkey stock will determine if need additional salt or not).Toss in cubed turkey meat and frozen peas.Continue cooking for 3 to 4 minutes until turkey and peas are warmed through.
- Remove herb packet, serve and Enjoy!