Ingredients40 m servings 255
- Combine potatoes, onion, turkey, ham, celery, carrots, asparagus, peas, and butternut squash in a large pot. Pour chicken broth and water over mixture; bring to a boil. Reduce heat to medium and simmer soup until potatoes and squash are tender, 10 to 15 minutes. Stir Italian seasoning, white pepper, salt, and bay leaves into soup and continue to simmer.
- Melt butter in a saucepan over medium-low heat. Whisk flour into butter, whisking constantly, until thickened, about 1 minute. Slowly stir milk into flour mixture until mixture it smooth and thickened, 4 to 5 minutes. Stir milk mixture into soup and cook until thickened and heated through, 3 to 5 minutes.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 255 calories; 9.3 30.8 12.6 37 814 Full nutrition
ReviewsRead all reviews 17
Very good. To get a "creamy" soup. I used chicken bouillon and all milk for the liquid in the soup. Did not have turkey, just used more ham. Did not have any peas on hand. Will make this again a...
This is such an easy soup to prepare and so delicious. Made it tonight when it was -5 degrees outside. This is a keeper. Didn't change a thing in the recipe.
I added leftover mashed potatoes after veggies were cooked. Also garlic to veggies. Addition of potatoes nicely thickened the soup, making a reux unnecessary and making this a bit healthier. Nic...
sprinkling shredded cheese and croutons on top of soup makes it that much better .
This soup was delicious. I made it for dinner tonight and was perfect for a very cold ,windy day. I did not include the turkey as I thought the ham was enough.I had to make some adjustments by u...