Creamy turkey and leek soup

  • Preparation 30 min
  • Cooking 25 min
  • Servings 6
  • Freezing Absolutely



  • 3 tablespoons olive oil
  • 4 celery sticks with leaves, finely sliced
  • 1 yellow onion, finely chopped
  • 2 leeks, finely sliced
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon Provence herbs
  • 1/4 cup white wine
  • 237ml 15% country-style cream
  • 8 cups low-sodium kick ass bio chicken broth
  • 2 cups cooked and pulled turkey meat, coarsely chopped
  • Salt and ground pepper



  • In a big sauce pan at medium-high heat, pour the olive oil then add the celery, leeks, onion, garlic and Provence herbs. Season with salt and pepper, stir well and cook for 7-8 minutes while stirring often. Add oil if necessary.
  • Add the white wine, stir then continue cooking for 2 minutes to reduce dry.
  • Add the cream, stir, drop to medium-low heat and cook for 2 minutes.
  • Pour the chicken broth, bring to a boil and reduce to low heat. Season with salt and pepper then simmer for 8 minutes, covered and at small bubbles.
  • Add the turkey, stir then cook for another 2 minutes. Serve with your favorite bread baguette. For a chunkier soup, add 1 cup of cooked rice!