Ingredients
- 1 Tbs butter or olive oil
- 1 cup diced onions about 1 medium onion
- 1 cup celery about 2 large stalks
- 1 tsp thyme ground or whole
- 1 1/2 Tbs sage ground
- 1/2 tsp pepper
- 1/2 tsp salt
- 12 cups chicken broth I use water + chicken base or bouillon
- 1 1/2 cups sweet potatoes diced, about 1 lb
- 1 1/2 cups russet or red potatoes diced, about 1 lb
- 10-12 oz frozen green beans
- 2 cups turkey (or chicken0 cooked and diced
- cornstarch slurry 1/4 cup cold water + 1/4 cup cornstarch see notes for flour rue substitution
- 1 cup cream
Method
- In a large pot over medium to medium-high heat add butter or oil then sauté onions and celery until they begin to turn translucent (about 2-3 minutes).
- Add salt, pepper, sage, and thyme. Stir for 15-30 seconds.
- Immediately add chicken broth, potatoes (both kinds), and frozen green beans. Bring to a simmer and cook until potatoes become fork tender. (about 10-15 minutes).
- Add cooked, diced turkey and cornstarch slurry. Return to a simmer. Stir constantly until soup thickens (about 3-5 minutes).
- Once thickened add cream. Salt and pepper to taste. Enjoy.
Nutrition
Notes
If substituting flour rue for cornstarch slurry, use 1/2 cup melted butter with 1/2 cup flour. Follow same directions, stirring constantly until soup has thickened.
Cooked chicken can be used in place of turkey.