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Chef Megan Mitchell

Online Cookbook

Creamy Potato Soup with Ground Turkey and Kale

Creamy Potato Soup with Ground Turkey and Kale


  • Extra virgin olive oil, for drizzling
  • 1 pound dark meat ground turkey
  • Kosher salt
  • Freshly cracked black pepper
  • 4 medium carrots, scrubbed clean and 1/2-inch dice
  • 4 medium celery stalks, 1/2-inch dice
  • 2 garlic cloves, grated or finely minced
  • 1 tbsp. finely minced rosemary
  • 1 bay leaf
  • 8 cups low sodium chicken or turkey stock
  • 1 1/2 pounds Yukon gold potatoes, scrubbed clean and cut into 1-inch pieces
  • 2 bunches lacinato kale, washed, ribs removed and cut into 2-inch pieces
  • 1 cup heavy cream


  1. Bring a 5 or 6 quart dutch oven or soup pot up to heat over medium. Drizzle in 2-3 tbsp. EVOO and add in the ground turkey. Break up into small pieces and cook until browned, about 8-10 minutes, stirring often.

  2. Season with salt and pepper then add in 1-2 tbsp. more of oil along with the carrots, celery, garlic, rosemary and bay leaf. Stir together and sauté for 2-3 minutes or until the garlic is fragrant.

  3. Add in the stock, stir and scrap up any brown bits that may have formed on the bottom on the pot. Season again with salt and pepper. Add in the potatoes, bring to a simmer then reduce to low, cover and cook for 10 minutes. Remove the lid, turn the heat to medium low and add in the kale, working in batches if needed. Stir and simmer for another 8-10 minutes, uncovered, or until the potatoes and kale are tender.

  4. Taste for seasoning, adding more salt or pepper as needed then pour in the cream. Stir together and simmer for a few more minutes.

    To serve ladle into a shallow bowl and sprinkle with more pepper.

    Recipe Courtesy of Megan Mitchell

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