Shepherd’s Pie Soup

I don’t know where you all live, but where we are, it is freezing. With the cold New England weather also comes the flu, colds & an assortment of other fun viruses to bounce back and forth around our home.

My husband & daughter have been sick all week. The menu this week has been soup & vitamin C. Tonight’s special for my two sniffling loves is shepherd’s pie soup.

Shepherd’s Pie Soup

Ingredients:

4 cups of peeled & cubed potatoes

1 lb of browned ground turkey

2 7oz can of corn

1/2 cup chopped onion

5 tbsp of butter or margarine

5 tbsp flour

2 cups milk

2 cups of shredded cheddar

3 1/2 cups of chicken broth

1 tsp garlic salt

1 tsp salt

1 tsp pepper

1 tbsp parsley

Directions:

Combine potatoes, onion & broth in large pot. Bring to a boil. Lower heat to a simmer & cover. Cook until potatoes are tender about 15-20 minutes. Add salt & pepper.

Brown ground turkey with the garlic salt, drain & set aside.

In a medium saucepan melt the butter medium low. When fully melted add the flour and stir until the flour is absorbed. Add milk slowly &  stir until smooth. Add parley & 1 cup of cheese & stir until melted.

Add the cheese mixture to the potatoes & stir well. Add the corn & the ground turkey & stir well again. Add the last cup of cheese & stir until melted.

Serve to your sick family while it’s still warm.

Some goldfish swimming in the bowl for the munchkin.

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