Cheesy Turkey Potato Soup
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 30 min
- Cost
- $17.50
- Nutrition
- 410 cal · 35g protein
- one-pot
- kid-favorite
- comfort-food
- high-protein
🍳 1 pan · Picky-eater safe bet: plain potatoes
Cheesy Turkey Potato Soup is a weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $18 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Crusty bread (2 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Potato masherDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb 90% lean ground turkey
- 6 cups low-sodium chicken broth
- 4 count yellow potatoes
- 10 oz shredded carrots
- 4 count celery stalks
- 1 count yellow onion
- 1 cup whole milk
- 1 cup shredded Mexican blend cheese
- 2 tsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Dice the onion and celery, and cut the potatoes into 1/2-inch cubes so they cook quickly.
- Heat the olive oil in a large pot over medium-high heat. Cook the raw turkey with the onion and celery, breaking it up, for 6-7 minutes until no pink remains and it reaches 165°F.
- Add the potatoes, shredded carrots, broth, salt, and pepper. Bring to a boil, then simmer 12-15 minutes until the potatoes are fork-tender.
- Lightly mash some of the potatoes against the side of the pot to thicken the soup.
- Lower the heat, stir in the milk, then the cheese a handful at a time until melted. Do not let it boil after adding the milk.
- Taste for salt and ladle into bowls.
- Picky eater tip: serve a picky eater the plain cooked turkey, potato cubes and a little cheese, with the broth on the side.
- Make ahead: dice the onion and celery up to 2 days ahead. Store leftover soup in the fridge up to 3 days and reheat gently.
On the side: Crusty bread (2 min)
1 loaf crusty bread
- Warm the bread in a 350°F oven for 5 minutes, then slice.
Nutrition per serving
- Protein
- 35 g
- Carbohydrates
- 32 g
- Fiber
- 5 g
- Sugar
- 5 g
- Fat
- 17 g
- Saturated fat
- 7 g
- Sodium
- 1,490 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop