main course | soups salads | turkey

Turkey Broccoli Cheddar Soup

Prep Time: 15 minutes Cooking Time: 45 minutes 6-8 servings

Products Included In Recipe


1 Package Granny's Boneless, Skinless Turkey Breast
2 tbsp | 30 ml unsalted butter
1/2 cup | 125 ml onion, finely chopped
1 cup | 250 ml yellow potato, peeled and cut into cubes
1/2 cup | 125 ml carrot, peeled and diced
1 lb | 450 g broccoli, stems and florets separated and cut into ½ inch (1 cm) pieces
1/4 cup | 65 ml all-purpose flour
6 cups | 1.5 L homemade or low sodium turkey or chicken stock
1 cup | 250 ml milk
3 cups | 750 ml old Cheddar cheese, shredded
2 tbsp | 30 ml apple cider vinegar
1 tbsp | 15 ml fresh dill, chopped
to taste sea salt and ground pepper


Preheat oven to 425°F (220°C).
Place turkey breast on a parchment lined baking sheet. Cook for 30 minutes until an internal temperature of turkey breast reads 170°F (77°C).
Remove from oven and let cool. Cut turkey into 1/2-inch cubes. Set aside.
Meanwhile, in a large heavy-bottom saucepan, melt butter over medium heat.
Add onion, potato and broccoli stems only and carrots, stirring often, for about 8 minutes until vegetables are soft.
Sprinkle in flour and cook, stirring constantly, for about 2 minutes.
Whisk in stock. Add broccoli florets, reserving one cup of broccoli florets. Cook for 15 minutes or until thickened and potatoes are soft.
Transfer soup to a heat-resistant blender or food processor. Blend.
Return to pot and add turkey, milk, cheese and remaining broccoli florets.
Cook over low heat, stirring constantly, until cheese melts and broccoli is soft about 4 minutes.
Add dill and season to taste with salt and pepper.

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