Ingredients
3 large red potatoes, diced
1 onion, chopped
150 g diced cooked turkey
150 g diced cooked ham
100 g diced celery
100 g sliced carrots
100 g chopped asparagus
100 g frozen peas
100 g peeled and cubed butternut squash
1 (32 ounce) carton chicken broth
240 ml water
1 teaspoon Italian seasoning, or to taste
1 teaspoon ground white pepper, or to taste
0.5 teaspoon salt, or to taste
3 bay leaves
60 g butter
7 tablespoons all-purpose flour
475 ml milk
Directions
Step 1
In a large pot, combine the diced potatoes, chopped onion, diced turkey, diced ham, chopped celery, sliced carrots, chopped asparagus, frozen peas, and cubed butternut squash. Pour in the chicken broth and water. Bring the mixture to a boil, then reduce the heat to medium and simmer until the potatoes and squash are tender, about 10 to 15 minutes. Stir in Italian seasoning, white pepper, salt, and bay leaves, then continue to simmer.
Step 2
Meanwhile, melt the butter in a saucepan over medium-low heat. Sprinkle in the flour, whisking constantly until thickened, about 1 minute. Slowly whisk in the milk until the mixture is smooth and thickened, about 4 to 5 minutes.
Step 3
Stir the milk mixture into the simmering soup and cook until thickened and heated through, about 3 to 5 minutes.