Dilled Potato Soup with Ground Turkey
Cozy up with a hearty bowl of Dilled Potato Soup with Ground Turkey, a comforting blend of tender russet potatoes, flavorful ground turkey, and vibrant fresh dill that will warm your soul. This creamy soup features a medley of sautéed vegetables—carrots, celery, and onion—simmered in a silky chicken broth base and finished with a splash of whole milk for a velvety texture. The addition of aromatic garlic and a hint of dried dill elevates the flavor, while the wholesome ground turkey makes it a protein-packed option for satisfying weeknight dinners. Ready in just under an hour, this one-pot recipe is perfect for busy families and pairs beautifully with crusty bread or a crisp side salad. Whether you're seeking a delicious comfort food recipe, an easy weeknight meal, or a unique twist on classic potato soup, this dish ticks all the boxes!
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Recipe Information
Ingredients
- 1 pound ground turkey
- 4 medium russet potatoes
- 1 medium yellow onion
- 2 medium carrots
- 2 celery stalks
- 3 garlic cloves
- 2 tablespoons butter
- 6 cups chicken broth
- 1 cup whole milk
- 3 tablespoons dill (fresh, chopped)
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried dill (optional)
Instructions
Peel and dice the potatoes into bite-sized pieces. Dice the onion, carrots, and celery. Mince the garlic.
In a large soup pot, heat the olive oil over medium heat. Add the ground turkey, breaking it into small pieces with a wooden spoon. Cook until browned, about 5-7 minutes. Remove the turkey from the pot and set aside.
In the same pot, melt the butter over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 5 minutes until the vegetables begin to soften.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth while stirring constantly to avoid lumps. Bring the mixture to a boil.
Add the diced potatoes to the pot and season with salt, black pepper, and dried dill (if using). Reduce the heat to a simmer, cover, and cook for 15 minutes or until the potatoes are fork-tender.
Return the cooked ground turkey to the pot and stir to combine. Cook for an additional 5 minutes to heat the turkey through.
Stir in the milk and fresh dill, and let the soup warm through for 2-3 minutes. Do not let it boil to prevent curdling.
Taste and adjust seasoning if needed. Serve hot, garnished with extra fresh dill if desired.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 1010 mg | 44% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.4 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 102 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1000 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
