Direction

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