Shepherd's Pie Soup

I don't think I have ever made shepherd's pie and I might have had it once or twice as a kid, but don't really remember. It is not a dish that I have had interest in making. However, as a soup I definitely had an interest in making it. Mashed potatoes in a soup, sounds pretty good to me.

 

This creamy soup, hits the spot on a cold day. It is comforting and includes all the classic ingredients of a shepherd's pie, well almost, I used ground turkey instead of ground beef. So if you like shepherd's pie, you will probably like this soup. If you do not like shepherd's pie or have never had it, but like potato soups, you will probably like this soup. I know I sure enjoyed it.

Shepherd's Pie Soup

Ingredients:

• 2 cups half and half
• 3/4 cup sour cream
• 2 pounds russet potatoes, peeled and cubed
• 1 pound ground turkey
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 tablespoons unsalted butter, divided
• 1/4 cup all purpose flour
• 4 cups low sodium chicken broth
• 3/4 teaspoon Worcestershire sauce
• 2 teaspoons Italian seasoning
• 1/2 teaspoon dry mustard powder
• 1/4 teaspoon ground sage
• 8 ounces sharp cheddar cheese, shredded
• 1 1/2 cups frozen mixed vegetables
• black pepper, to taste

Directions:

1. Measure out the sour cream and half and half and allow them to sit out at room temperature.
2. Add the cubed potatoes to a large stock pot and fill with water until the potatoes are covered by an inch. Bring to a boil and boil gently until the potatoes are very fork tender, about 10-15 minutes.
3. Drain the potatoes and return them to the pot. Add in 1 tablespoon butter and the sour cream, mash the potatoes.
4. While the the potatoes are cooking, in a large pot, over medium-high heat, cook and crumble the ground turkey until completely cooked. Remove the ground turkey with a slotted spoon and place into a bowl. Drain any liquid in the pot.
5. Reduce the heat to medium and add in 2 tablespoons of butter. Once the butter melts, add in the onions and cook until softened, about 5 minutes. Add in the garlic and cook for 1 minute.
6. Whisk in the flour and cook for 1 minute while whisking constantly.
7. Slowly whisk in the chicken broth. Continue to whisk and add in the Worcestershire sauce, Italian seasoning, mustard powder and sage. Keep whisking and slowly pour in the half and half. Bring the mixture to a boil while still whisking, then reduce the heat to a simmer.
8. Stir the mashed potatoes into the broth mixture. Using an immersion blender or transfer to a blender in batches, blend until the mixture is creamy.
9. Add the ground turkey and frozen vegetables to the pot. Allow them to heat through, about 5 minutes.
10. Remove the pot from the heat and stir in handfuls of the cheese. Continue to stir until the cheese is melted and combine with the soup. Season with black pepper.

Enjoy!!!

Notes:

The soup will continue to thicken as it sits. If the soup becomes too thick, especially after refrigerating any leftovers, add some more chicken broth to thin it out a bit.

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 641
Total Fat		36.2g
Saturated Fat		21.4g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		1.6g
Cholesterol		175.4mg
Sodium		408mg
Total Carbohydrates		42.4g
Dietary Fiber		3.7g
Sugars		7.8g
Protein		34g
Calcium		48.4%
Iron		16.3%
Potassium		755.1mg
Vitamin A		50%
Vitamin C		53.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Cozy Cook.