Dilled Potato Soup With Ground Turkey Recipes

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CREAMY DILL POTATO SOUP



Creamy Dill Potato Soup image

Make and share this Creamy Dill Potato Soup recipe from Food.com.

Provided by Bill Delday

Categories     Potato

Time 40m

Yield 1 serving(s)

Number Of Ingredients 10

4 large potatoes, peeled and cubed
1/2 medium white onion, finely chopped
3 cups water
1 teaspoon chervil
1 1/2 teaspoons dill weed
1 pinch nutmeg
1 pinch sea salt
1 pinch black pepper
4 cups heated milk
1/3 stalk celery, diced

Steps:

  • Place potatoes, onion and celery in saucepan.
  • Add water and season with salt and pepper.
  • Partly cover and bring to boil.
  • Cook 18 minutes over medium heat or according to size of potatoes.
  • Potatoes should be fully cooked.
  • Drain vegetables, but keep the liquid!
  • You`ll need it
  • Return the liquid to the saucepan.
  • Cook over high heat reduce the liquid by 1/4 of original amount.
  • While waiting for liquid to reduce preheat the milk.
  • I recommend 55 to 130 seconds depending on microwave oven.
  • Milk should be warm if dropped on the wrist.
  • Remove saucepan from heat.
  • Pour milk into saucepan, stirring constantly.
  • Add cooked vegetables, nutmeg and dill.
  • Pepper to taste.
  • Cook 4 minutes over very low heat.
  • Do not allow milk to boil at any time during aforementioned step.
  • Sprinkle with chervil and Voila!

GROUND TURKEY AND RED POTATO VEGGIE SOUP



Ground Turkey and Red Potato Veggie Soup image

This ground turkey soup with red potatoes is delicious and it's easy to make. This is one you will definitely want to add to your favorite dinner recipes. Enjoy!

Provided by Ximena Turizo

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 2h

Yield 6

Number Of Ingredients 21

5 cups low-sodium chicken broth
3 cups water
1 cup chopped zucchini
½ cup frozen corn
3 carrots, sliced
3 red potatoes, cubed
2 stalks celery, diced
½ cup frozen peas
½ cup frozen green beans
¼ cup olive oil
1 pound ground turkey
½ large yellow onion, diced
1 tablespoon minced garlic
1 tablespoon kosher salt
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
1 teaspoon tomato paste
2 bay leaves
½ cup uncooked white rice
½ bunch cilantro, chopped

Steps:

  • Combine chicken broth, water, zucchini, corn, carrots, potatoes, celery, peas, and green beans in a large pot. Bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes.
  • Heat oil in a skillet over medium-high heat. Add turkey; cook and stir, breaking it up into small pieces, until browned, 5 to 7 minutes. Add onion and garlic. Season with 1/2 teaspoon salt, cumin, coriander, and turmeric. Pour mixture into the pot with the vegetables. Add the remaining salt, tomato paste, and bay leaves. Reduce heat to low and simmer soup until vegetables are soft, about 1 hour.
  • Stir rice into the soup; simmer until tender, about 15 minutes more. Portion soup into bowls and top each with cilantro.

Nutrition Facts : Calories 333.3 calories, Carbohydrate 28.1 g, Cholesterol 59.1 mg, Fat 15.6 g, Fiber 3.6 g, Protein 21.4 g, SaturatedFat 3.1 g, Sodium 1165.3 mg, Sugar 5.3 g

DILL PICKLE SOUP



Dill Pickle Soup image

Finely chopped dill pickles are combined with lots of seasonings in chicken broth to make a very unique soup. This does sound like an odd recipe, but it really is good!

Provided by Heather K.

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 30m

Yield 8

Number Of Ingredients 14

2 tablespoons butter
½ cup all-purpose flour
7 cups chicken broth
½ cup finely chopped dill pickles
2 tablespoons dill pickle juice
2 tablespoons white sugar
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
4 teaspoons onion salt
1 teaspoon dill weed
1 teaspoon curry powder
½ teaspoon white pepper
2 bay leaves
2 cups warm milk

Steps:

  • Melt butter in a large stockpot over medium heat. Whisk in flour, and cook until the flour just begins to turn from white to a pale beige, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth. Increase heat to medium high, add dill pickles, pickle juice, sugar, Worcestershire sauce, garlic, onion salt, dill weed, curry powder, white pepper, and bay leaves. Bring to a simmer, then reduce heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from heat and whisk in milk. Remove bay leaves before serving.

Nutrition Facts : Calories 104.3 calories, Carbohydrate 13.7 g, Cholesterol 12.5 mg, Fat 4.2 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 2.6 g, Sodium 1116.6 mg, Sugar 6.4 g

DILLED POTATO-LEEK SOUP



Dilled Potato-Leek Soup image

"It's your 'leeky day,'" writes Agnes Ward of Stratford, Ontario. "This smooth, comforting soup is scrumptious and always gets rave reviews."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 3-3/4 cups.

Number Of Ingredients 12

1 cup sliced leeks (white portion only)
1 celery rib, chopped
1-1/2 teaspoons butter
2 cups chicken broth
1-1/2 cups cubed peeled Yukon Gold potatoes
1 large carrot, finely chopped
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup buttermilk
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
Herb potato chips and finely shredded leeks, optional

Steps:

  • In a large saucepan, saute leeks and celery in butter until tender. Stir in the broth, potatoes, carrot, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Cool slightly., Transfer to a blender; cover and process until smooth. Return to the pan. Whisk a small amount of soup into buttermilk; return all to the pan, stirring constantly. Add dill; heat through (do not boil). Garnish if desired.

Nutrition Facts : Calories 133 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 695mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.

DILLED POTATO SOUP WITH GROUND TURKEY



Dilled Potato Soup With Ground Turkey image

Ground turkey can be used just like ground beef. I substitute it in many recipes because it drastically reduces the fat content. Many are scared they will not like it as well as ground beef, but many times it is cheaper to buy and provides just as much flavor in your recipes. This is a hearty soup and a meal in itself. To me, that is the only way to eat soup!

Provided by TiaGem

Categories     One Dish Meal

Time 1h15m

Yield 1 hearty pot

Number Of Ingredients 11

2 tablespoons butter or 2 tablespoons margarine
2 cloves garlic, crushed
1 small onion, diced
1/2 cup sliced fresh mushrooms (or canned)
1 lb ground turkey
2 lbs red potatoes, cut in 1 inch chunks
1 lb string bean, trimmed
4 chicken bouillon cubes
4 -6 cups water
2 -3 teaspoons dried dill weed
salt and pepper

Steps:

  • Melt the butter in a Dutch Oven or large soup pot.
  • Saute garlic, onion, and mushrooms over medium heat until tender, about 5 minutes Add turkey, cooking until browned.
  • Add potatoes, string beans, water and boullion cubes and cook over medium heat until potatoes are tender, about 30-40 minutes, stir occasionally Add dill weed and reduce heat to low, simmering about 10 minutes.
  • Add salt and pepper to taste and serve.

Nutrition Facts : Calories 1744.2, Fat 62.6, SaturatedFat 24.9, Cholesterol 376.4, Sodium 4514.9, Carbohydrate 189.7, Fiber 29.6, Sugar 33, Protein 120.3

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