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
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
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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