We’ve already had our first snow here in Colorado. The second I saw the white stuff on the grass I immediately knew it was soup season. All I wanted to do after that long day at the office was to cuddle up in my soft PJ’s and warm myself inside and out with some homemade soup.
I love the how beautiful colors of the red pepper, chives, carrots and celery shine in this soup. There is something absolutely comforting about these ingredients. Maybe it’s the vegetables, but I think the half-and-half and cheese are really what does it for me. Mmm… yep. The cheesier the better. That’s my humble opinion of course.
1 cup shredded cheese blend (I used colby/monterrey)
5 tablespoons cornstarch
Fill a large pot quarter of the way full with water and bring it to a boil. Add about a tablespoon of salt and boil the potatoes for 2 minutes. Remove from heat and allow the potatoes to sit in the hot water for 5 minutes. Drain and set aside.
Heat a small pan to medium heat. Add a bit of olive oil and brown the ground turkey 80% cooked. Remove from heat and set aside.
Melt the butter in a large pot over medium heat. Add onion, celery, and carrots and saute for a few minutes. Add the browned turkey, corn, broth, poultry seasoning, red pepper, cayenne, thyme, garlic powder, salt and pepper. Bring the contents to a boil, reduce heat and simmer for 20 minutes, stirring occasionally. Discard thyme and add the chives and cooked potatoes.
Taste test and adjust seasonings as desired. Add the milk, half-and-half, and shredded cheese. Stir until the cheese is completely incorporated into the soup. Pour some of the soup in a small bowl and add a tablespoon of cornstarch to the bowl. Whisk the ingredients together until the cornstarch is completely incorporated. Add the mixture to the soup pot. Keep repeating this step until the soup reaches the thickness you like. Serve hot with freshly baked bread.