Potato Soup with Kale and Ground Turkey

Potato Soup with Kale and Ground Turkey

  • 1 tablespoon olive oil
  • 1/2 sweet yellow onion, diced
  • 1 clove garlic, minced
  • 1 pound ground turkey
  • 1/2 cup baby bella mushrooms, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1 large bunch of kale (leafy green parts, not the stalks) chopped (about 6 cups)
  • 4 medium red potatoes, with the skins, cut into bite-sized pieces
  • 4 cups fat-free low-sodium chicken broth
  • 2 cups water
  • 1 cup fat-free half 'n' half
  • 1 cup skim milk
  • 2 tablespoons cornstarch
  • 1/2 teaspoon sage
  • 1/2 teaspoon ground thyme
  • salt and pepper


Heat the olive oil in a large stock pot over medium heat.  Add the onion, garlic and turkey, and cook for a few minutes, using a wooden spoon to break up the meat, just until the meat begins to brown.  Add the mushrooms, celery and carrots, and cook for 7-10 minutes, stirring occasionally, until the vegetables are softened and the meat is completely browned.

Add the kale (it will look like a massive amount, but it will shrink down).  Put the lid on the pot for a few minutes to let the steam wilt the kale.  Add the potatoes, chicken broth, water and half 'n' half.  Whisk the milk together with the cornstarch until smooth, and add that to the pot.  Add the sage and thyme, and season with a teaspoon of salt and pepper.


Bring to a boil, then cover and reduce to medium low to simmer for about 30 minutes, until the potatoes are softened.  Taste and adjust the seasoning as needed.  Simmer, uncovered, over medium low to medium heat for another 30-40 minutes, until thickened and the flavors have developed.

Yields a large pot of soup - about 8 servings.

Weight Watchers Points Plus Value: 5 points per serving


Recipe from Curly Girl Kitchen

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