Creamy Italian Potato and Turkey Soup
This soup has clean Italian flavors and gets a creamy finish from the addition of heavy cream. It's hearty enough on its own, but feel free to add crusty bread
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Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Peeler
- Slotted spoon
- Wooden spoon
- Measuring spoon
- Stove
- Mixing bowl
- Serving bowl
- Airtight container
- Paper towel
- Plate
Ingredients
- 1 Onions, medium, chopped
- 8 oz Carrots, chopped
- 4 oz Pancetta, thinly sliced, chopped
- 1 lb Turkey, ground (sub Italian sausage)
- 1 tsp Italian seasoning
- 1/2 tsp Salt
- 1/2 tsp Garlic powder
- 1/2 tsp Paprika
- 1/2 tsp Black pepper
- 1 lb Potatoes, russet, peeled and cubed
- 1 cup Peas, frozen
- 1 Tbsp Oil, cooking
- 2 Tbsp Flour, all-purpose
- 4 1/2 cups Stock, any type
- 2 Bay leaves
- 1/4 cup Heavy cream
- 2 tsp Vinegar, balsamic
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