Spicy Turkey Potato Soup Florentine with Cream Cheese

January 26, 2015
4 Ratings
  • Serves 4
Author Notes

Pasilla chiles with the addition of cream cheese gives this turkey soup a unique twist! —Natalie

What You'll Need
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 1/2 cups Diced Onion
  • 1 cup Diced Celery
  • 1 Pasilla chile, diced
  • 1/2 pound Lean Ground Turkey
  • 4 Garlic Cloves, finely diced
  • 1 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 bunch Fresh Spinach, washed, de-stemmed, and chopped
  • 1 1/2 cups Small Cauliflower Florets
  • 2 cups Russet Potato, 1/4 inch dice
  • 4 cups Chicken Stock
  • 3 ounces Cream Cheese
  • 3 Green Onions, sliced for garnish
  1. In a large pot over medium heat, add the olive oil, onions, celery and pasilla pepper, sautéing until the onions are translucent, about 8 minutes.
  2. Add in the turkey, garlic, salt and pepper, breaking up the turkey as it browns, until the turkey is fully cooked, about 7 minutes. Add the spinach, and stir until wilted.
  3. Pour in the chicken stock, cauliflower, and potato, and bring the mixture up to a boil.
  4. Once boiling , add the cream cheese and stir until it is melted into the soup. I used a whisk to help the process. Reduce heat to a simmer, and simmer for 10-15 minutes until the potatoes are tender.
  5. Divide among four bowls, and top with sliced green onions.

See what other Food52ers are saying.

0 Reviews