Turkey and Potato Soup

• 2 tablespoons extra-virgin olive oil
• 2 pounds boneless skinless turkey thighs, sliced
• 2 medium onions, chopped
• 5 garlic cloves, minced
• Kosher salt
• Freshly ground black pepper
• 4 medium carrots, cut into chunks
• 8 cups turkey or chicken stock
• 3 pounds baking potatoes
• 2 tablespoons fresh flat-leaf parsley leaves

1. In a large heavy pot, heat the oil over medium high heat until hot.
2. Season the turkey with 3/4 teaspoon salt and 1/2 teaspoon pepper, then brown, stirring occasionally, until golden, about 6 minutes.
3. Stir in the onions, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper into and cook, stirring occasionally, until golden, 6 to 8 minutes.
4. Peel and dice the potatoes.
5. Stir in the carrots, stock, potatoes, and thyme, then bring to a gentle boil.
6. Cook, stirring occasionally, until the potatoes are very soft and starting to fall apart, 45 minutes to 1 hour.
7. Season the soup with salt and pepper to taste and serve sprinkled with the parsley.

extravirgin olive oil, turkey thighs, onions, garlic, kosher salt, freshly ground black pepper, carrots, turkey, baking potatoes, parsley

Taken from www.foodandwine.com/recipes/turkey-and-potato-soup (may not work)