Turkey and Potato Soup
Description
The potatoes in this soup are cooked until they start to fall apart, thickening the broth.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 pounds boneless skinless turkey thighs, sliced
- 2 medium onions, chopped
- 5 garlic cloves, minced
- kosher salt
- freshly ground black pepper
- 4 medium carrots, cut into chunks
- 8 cups turkey or chicken stock
- 3 pounds baking potatoes
- 2 teaspoons fresh thyme leaves or 3/4 teaspoon dried
- 2 tablespoons fresh flat-leaf parsley leaves
Directions
- In a large, heavy pot, heat oil over medium-high heat until hot. Season the turkey with 3/4 teaspoon salt and 1/2 teaspoon pepper, then brown, stirring occasionally, until golden, about 6 minutes. Stir in the onions, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 6 to 8 minutes.
- Peel and cube the potatoes. Stir in the carrots, stock, potatoes, and thyme, then bring to a gentle boil. Cook, stirring occasionally, until the potatoes are very soft and starting to fall apart, 45 minutes to 1 hour. Season the soup with salt and pepper to taste and serve sprinkled with the parsley.
