Description
As the weather gets cooler, there’s nothing like a bowl of creamy turkey tenderloin and leek soup to comfort your soul. This deliciously smooth and rich soup combines the savory flavors of turkey tenderloin with the gentle sweetness of leeks, leaving you cozy and satisfied every spoonful.
Ingredients
– 6 slices of turkey tenderloin, diced
– 2 large leeks, white and light green parts only, sliced
– 4 cups chicken broth
– 2 large potatoes, peeled and diced
– 2 cloves garlic, minced
– 1 cup heavy cream
– Salt and pepper to taste
– 2 tablespoons olive oil or butter
– Fresh chives for garnish, optional
Instructions
1. In a large pot, heat the olive oil or butter over medium heat. Add the diced turkey tenderloin and cook until browned. Remove the turkey tenderloin and set aside, leaving the rendered fat in the pot.
2. Add the sliced leeks and minced garlic to the pot, sautéing until the leeks are soft and fragrant.
3. Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes, until the potatoes are tender.
4. Carefully blend the soup using an immersion blender until smooth. Alternatively, transfer the mixture in batches to a blender and blend until smooth, then return to the pot.
5. Stir in the heavy cream and cooked turkey tenderloin. Season with salt and pepper to taste. Simmer for an additional 5 minutes.
6. Serve hot, garnished with fresh chives if desired.