Turkey Sweet Potato Soup

Turkey Sweet Potato Soup

Linda M. Harris

This cozy turkey soup combines tender turkey, aromatic vegetables, and rich broth with soft, fluffy sweet potato dumplings.

Full of protein, fiber, and nutrients, it’s a satisfying, nutritious meal perfect for weeknight dinners or meal prep.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Appetizer, Main Course

Cuisine American, Southern

Servings 6

Equipment

1 large Dutch oven or stockpot
1 Large Bowl
1 Wooden Spoon
1 Cutting Board
2 forks
1 Spatula
Measuring Cups and Spoons
Spoon or spring-loaded scooper

Ingredients

For the Turkey Soup:

2 lb turkey breast tenderloins
Salt to taste
Freshly ground black pepper to taste
4 tbsp unsalted butter
2 tbsp extra virgin olive oil
4 celery hearts chopped
2 medium carrots chopped
1 medium white onion finely chopped
6 cloves garlic minced
6 –8 sprigs fresh thyme
3 bay leaves
½ tsp dried oregano
½ tsp smoked paprika
½ tsp Jamaican allspice
8 cups turkey or chicken stock
1 cup frozen peas

For the Sweet Potato Dumplings:

1 ¼ cups all-purpose flour or gluten-free substitute
½ cup fine yellow cornmeal
1 tbsp baking powder
4 tbsp salted butter melted
¾ cup whole buttermilk
¼ cup mashed sweet potato or puree

Instructions

Prepare the Turkey for Cooking: Start by placing your turkey breast tenderloins into a large bowl.
Season generously with kosher salt and freshly ground black pepper on all sides to enhance the natural flavor.
Cover the bowl with plastic wrap or a lid, and allow the turkey to sit at room temperature for 25–30 minutes.
This step ensures even cooking later and helps the meat stay tender and juicy.
Brown the Turkey Tenderloins: Heat a large Dutch oven or heavy-bottomed stockpot over medium-high heat.
Add the unsalted butter and extra virgin olive oil, allowing them to melt and blend together until shimmering.
Carefully place the seasoned turkey tenderloins into the pot.
Sear each side for 2–3 minutes until golden brown, creating a flavorful crust. Be careful not to overcook; the turkey will finish cooking later.
Once browned, remove the turkey from the pot and set it aside on a clean plate.
Sauté the Aromatics: Into the same pot, add chopped celery, carrots, and onion.
Stir with a wooden spoon, scraping up any browned bits left from the turkey, which adds extra flavor to the soup.
Cook the vegetables for 4–5 minutes over medium heat until they are softened and slightly caramelized.
Then, add minced garlic and cook for an additional minute until fragrant, being careful not to let it burn.
Add Herbs and Spices: Nestle the fresh thyme sprigs and bay leaves among the sautéed vegetables.
Sprinkle in dried oregano, smoked paprika, and Jamaican allspice.
Stir constantly for about one minute to toast the spices gently, releasing their aroma and deepening the flavor of the soup.
This step is key to creating a rich, layered broth.
Combine Turkey and Broth: Return the browned turkey tenderloins to the pot, placing them on top of the vegetables and herbs.
Pour in 8 cups (2 quarts) of turkey or chicken stock, ensuring the turkey is fully submerged.
Stir gently to combine, allowing the flavors to mingle.
Reduce the heat to the lowest setting, cover the pot with a lid, and let it simmer gently for 45–50 minutes.
This slow simmer will tenderize the turkey while infusing the broth with savory richness.
Shred the Turkey: After simmering, carefully remove the turkey from the pot and place it on a cutting board.
Using two forks, shred the turkey into bite-sized pieces.
Return the shredded turkey to the soup, stirring well to incorporate it evenly throughout the flavorful broth.
Keep the pot uncovered while you prepare the dumplings.
Prepare the Sweet Potato Dumplings: In a large mixing bowl, combine all-purpose flour, yellow cornmeal, and baking powder.
Whisk the dry ingredients thoroughly to ensure even distribution.
Add melted butter, buttermilk, and mashed or pureed sweet potato.
Stir gently with a spatula until the dough just comes together; avoid overmixing, which can make dumplings tough.
Let the mixture rest for 1–2 minutes to allow the baking powder to activate, resulting in light, fluffy dumplings.
Incorporate Peas into the Soup: Stir 1 cup of frozen peas into the hot soup.
This adds color, sweetness, and extra fiber to your dish. Mix gently so the peas are evenly distributed without breaking apart.
Drop Dumplings into the Soup: Using a spoon or spring-loaded scooper, drop 2–3 tablespoons of dumpling dough at a time onto the surface of the simmering soup.
Space them evenly across the pot. Spoon a little of the hot broth over the tops of each dumpling to help them cook thoroughly and stay moist.
Cover the pot with a lid and let the dumplings cook for 10–15 minutes.
Avoid lifting the lid too often, as this can prevent the dumplings from puffing up properly.
Final Touches and Serve: Once the dumplings are cooked through and fluffy, remove the pot from heat.
Carefully discard the thyme sprigs and bay leaves.
Ladle the hot soup with tender turkey pieces, vegetables, and pillowy sweet potato dumplings into individual bowls.
Finish with a few cracks of freshly ground black pepper, if desired, and serve immediately for a comforting, hearty meal.

Notes

Always bring the turkey to room temperature before cooking. This ensures even cooking and a tender, juicy texture.
When browning the turkey, a light golden sear is sufficient; overcooking at this stage will dry the meat.
Use a heavy-bottomed pot or Dutch oven for even heat distribution and to prevent burning the vegetables or spices.
For perfectly fluffy dumplings, avoid overmixing the dough and allow the baking powder to activate before dropping them into the soup.
Feel free to adjust spices such as smoked paprika, allspice, or oregano to match your personal taste.