Turkey and Potato Soup
  • Alaina Hinkle

Turkey and Potato Soup

Updated: Sep 4, 2019

This soup is one of my favorites to make, especially once it hits Fall weather. It has a lot of my favorite vegetables in it and the flavors just meld together so well. It makes A LOT which also my soup recipes must do, because then you have lots of leftovers to freeze for lunch and meals for weeks to come! I like to freeze mine in individual lunch portions so those are ready to go:)


-2 tbl olive oil

-1 yellow onion

-5 garlic cloves

-2 pounds ground turkey

-1 pound new potatoes

-1 bunch kale

-16 cups of chicken broth

-2 cups dry white wine

-2 tsp crushed red pepper

-2 tbl oregano

-2 tsp cumin

-1 cup shredded Parmesan

- 1 can of coconut milk (( DOES NOT taste like coconut in the soup no worries!! This is a GREAT healthier substitution for cream and does the trick!))

-2 cans of cannellini beans

-Salt and pepper to taste

-16 oz Cremini mushrooms


1: Mince garlic and onion in LARGE soup pot with olive oil for 2 to 3 minutes

2: Then add the ground turkey, season with cumin, 1 tsp of the red pepper flakes and salt/pepper

3: Let the meat simmer and cook through with the onion and the garlic

4: Meanwhile start cutting up the kale, mushrooms, potatoes and shred the Parmesan

5: Add the potatoes with the meat to cook a bit, then add the chicken broth, wine, 1 tsp red pepper flakes, beans and mushrooms and put the lid on

6: Bring this to a boil and reduce heat, let simmer for 15 minutes at least, then add the kale and coconut milk with the lid on

7: Simmer for another 15-20 minutes, then leave on low to let it cook together. I usually keep mine on low with lid on for a good 30-40 minutes

8: Check and see if you need to add any more seasoning to your liking, then dish it up with fresh Parmesan cheese grated on top!


ENJOY!! Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!!

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