Witch's Brew (Creamy Potato Soup w/ Turkey)

Witch's Brew (Creamy Potato Soup w/ Turkey)

3.5 of 5 (2)
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 239.0
  • Total Fat: 7.9 g
  • Cholesterol: 40.6 mg
  • Sodium: 361.8 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 2.8 g
  • Protein: 16.6 g

View full nutritional breakdown of Witch's Brew (Creamy Potato Soup w/ Turkey) calories by ingredient
Submitted by:

Introduction

One of our local diners makes a soup similar to this - a creamy potato soup with ground beef in it. It's delicious, but more fat than I'm able to eat. I made a version of it that was more friendly to my gastroparesis diet! Why is it called Witch's Brew? Cause I asked my husband what to name it, and that's what he came up with! (I'm a Witch, and I "brewed" it!) One of our local diners makes a soup similar to this - a creamy potato soup with ground beef in it. It's delicious, but more fat than I'm able to eat. I made a version of it that was more friendly to my gastroparesis diet! Why is it called Witch's Brew? Cause I asked my husband what to name it, and that's what he came up with! (I'm a Witch, and I "brewed" it!)
Number of Servings: 10

Ingredients

    1 tbsp Vegetable Oil
    16 oz Ground turkey, 93% lean
    1 tbsp Minced Onions (Dried)
    1 tsp Garlic powder
    2 quarts Chicken stock, home-prepared (or packaged)
    4 medium (2-1/4" to 3-1/4" dia.) Potato, peeled and diced
    2 cup raw carrots, diced (about a pound)
    1 cup fresh spinach, torn
    1 cup cold Milk, 3.25%
    1 tbsp Argo 100% Pure Corn Starch
    1 tbsp Parmesan Cheese, grated

Tips

If you're in a hurry, you can steam the carrots and potatoes in the microwave first before adding them to the pot so they get done faster.


Directions

Put oil in the bottom of a large, heavy stockpot. Make small meatballs out of ground turkey, and add them to the oil, browning them a little. Add onions and garlic. (You can use fresh too!)
Once the meat is browned, add the chicken stock. Homemade is better, and has less sodium, but you can use pre-packaged. Add potatoes and carrots. Stir occasionally, to prevent it from sticking to the bottom of the pot. Add torn spinach.
When the potatoes and carrots are soft, pour milk into a separate bowl, and add corn starch. Whisk together until smooth. Add the milk mixture slowly to the pot, and stir to combine. When the soup comes back up to a boil, it'll get creamy!
Add Parmesan just before serving.

Serving Size: Makes 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user BECKATHA72.

Rate This Recipe

Member Ratings For This Recipe


  • Good
    I love potato soup and will try this without the turkey and cheese - 8/23/19

    Was this review helpful?   yes  No


  • Sounds good. - 8/23/19

    Was this review helpful?   yes  No

  • Very Good
    This was delicious, just seemed like something was missing. Will try something different next time. - 8/23/19

    Was this review helpful?   yes  No