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Leigh Fowler

Turkey Pot Pie Soup

Print Recipe
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3/4 cup all-purpose flour for crackers
  • 1/4 tsp fine salt for crackers
  • 4 tbsp cold unsalted butter cubed, for crackers
  • 2 tbsp ice water plus 1 tbsp reserved if needed
  • 1 tbsp unsalted butter for soup
  • 1 small yellow onion diced
  • 12 oz Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 5 cups low-sodium turkey broth
  • 1/2 tsp dried thyme
  • 1/2 tsp fine salt for soup
  • 1/4 tsp black pepper
  • 2 carrots peeled and cut into 1/4-inch rounds
  • 1 cup frozen pearl onions
  • 1 cup frozen peas
  • 3 cups cooked roast turkey skin removed and diced
  • 3/4 cup whole milk

Method
 

  1. Mix cracker flour and salt; cut in butter to pea-size pieces. Stir in 2 tablespoons ice water, adding reserved water only as needed to hold dough. Flatten into disk; wrap and refrigerate 20 minutes.
  2. Melt soup butter in 6-quart pot; cook onion 5 minutes. Add potatoes, broth, thyme, soup salt, and pepper; simmer 15 minutes until potatoes very tender.
  3. Meanwhile, heat oven to 400°F. Roll chilled dough between parchment to 1/8 inch thick; cut 12 small triangles on lined sheet. Bake 15 to 18 minutes until golden and crisp.
  4. Immersion-blend potato base smooth, blade submerged. Add carrots and pearl onions; gently simmer 10 to 12 minutes until tender, stirring bottom often.
  5. Add peas, turkey, and milk; gently heat 5 to 8 minutes until turkey 165°F. Avoid hard boiling.
  6. Divide among 6 bowls; serve 2 crackers each against rim or alongside just before eating.