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Ground Turkey and Potato Soup

A heartwarming blend of ground turkey, potatoes, and vibrant vegetables, this soup is the ultimate comfort food perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1.5 tbsp olive oil Use extra virgin olive oil for a richer flavor.
  • 1 lb ground turkey Opt for organic if possible for better quality.
  • 3 cloves garlic, freshly minced Freshly minced garlic packs a punch in this soup.
  • 1 medium onion, diced Yellow onions are a staple for sweetness and depth.
  • 2 sticks celery, diced Adds crunch and enhances the flavor base.
  • 2 medium carrots, diced Sweetness from the carrots balances the soup.
  • 3 medium potatoes, diced into 1/2 inch pieces Yukon gold is recommended for a creamy texture.
  • 28 oz diced tomatoes Use canned tomatoes packed in juice for maximum flavor.
  • 8 cups chicken broth Homemade is best, but low-sodium store-bought works well too.
Seasonings
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 3/4 tsp garlic powder
  • 3/4 tsp oregano Dried oregano adds an aromatic earthiness.
  • 1/4 tsp thyme Perfect for depth and adds a hint of warmth.
  • 1 leaf bay leaf Remove before serving for a clean flavor.
Finishing Touch
  • 3 cups spinach, packed Fresh spinach adds a splash of color and nutrients.

Method
 

Preparation
  1. Start by dicing the onion, celery, and carrots into uniform pieces, about 1/4 inch thick. Dice the potatoes into 1/2 inch cubes and set aside. Mince the garlic.
Cooking
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the ground turkey, breaking it apart as it cooks. Allow it to brown for about 5 to 7 minutes until no pink remains, and it’s lightly golden.
  3. Transfer the browned turkey into your crock pot. Add the diced onion, celery, and carrots, followed by the diced potatoes.
  4. Pour in the chicken broth and diced tomatoes (with juice!). Season it with salt, pepper, garlic powder, oregano, thyme, and pop in the bay leaf. Stir it all together thoroughly.
  5. Cover the crock pot and let it work its magic on low for 8 to 10 hours, or on high for about 4-5 hours.
  6. About 5 to 10 minutes before serving, toss the fresh spinach into the pot and stir until it wilts.
  7. Remove the bay leaf before ladling the soup into bowls, and enjoy the comforting aroma filling your kitchen!

Notes

Leftover soup can be stored in an airtight container in the fridge for 3-4 days or freeze it for up to three months. This soup is fantastic for meal prep.