Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
10
Ingredients
Directions
Combine potatoes, onion, turkey, ham, celery, carrots, asparagus, peas, and butternut squash in a large pot. Pour chicken broth and water over mixture; bring to a boil. Reduce heat to medium and simmer soup until potatoes and squash are tender, 10 to 15 minutes. Stir in Italian seasoning, white pepper, salt, and bay leaves and continue to simmer.
Meanwhile, melt butter in a saucepan over medium-low heat. Sprinkle in flour, whisking constantly, until thickened, about 1 minute. Slowly whisk in milk until mixture is smooth and thickened, 4 to 5 minutes.
Stir milk mixture into simmering soup and cook until thickened and heated through, 3 to 5 minutes.
Nutrition Facts (per serving)
| 255 | Calories |
| 9g | Fat |
| 31g | Carbs |
| 13g | Protein |
