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INGREDIENTS:
- 2 cups cooked Turkey – diced into small cubes
- 6 slices bacon – cooked crispy and crumbled
- 1 medium yellow onion – diced
- 1/3 cup all-purpose flour
- 3/4 tsp. dried oregano
- 2 (14.5 oz.) cans low-sodium chicken broth
- 2 carrots – peeled and diced
- 1/2 cup sour cream or heavy cream (I’ve tried and like both versions)
- 2 celery stalks – diced
- 3 cups milk
- Salt and freshly ground black pepper – to taste
- 5 1/2 Tbsp. butter – divided
- 1 bay leaf
- 5 medium red potatoes (1 ¾ lb.) – diced into 3/4-inch cubes
- Chopped green onions or chives, for serving
- 1/2 tsp. dried thyme
- 2 cups fresh corn (or frozen)
INSTRUCTIONS:
-In a large pot, melt 1 1/2 Tbsp. butter over medium heat.
-Add onion, carrot, and celery and sauté until tender, about 4 minutes. Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste.
-Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook, stirring occasionally until potatoes are nearly tender, about 15 minutes.
-Add in Turkey and corn and cook until potatoes are tender, about 5 minutes longer.
-In a medium saucepan, melt remaining 4 Tbsp. butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes.
-While whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken, whisking constantly.
-Remove from heat, stir in sour cream or heavy cream.
-Pour the milk mixture into soup mixture (once potatoes are tender) and stir.
-Serve warm and topped with bacon and chives.