Leftover Turkey Soup: Easy, Creamy Turkey and Potato Soup

Leftover Turkey Soup is a warm, comforting meal made with tender cooked turkey, Yukon gold potatoes, carrots, celery, and a creamy, herb-seasoned broth. It’s a practical way to use leftover holiday turkey while turning simple ingredients into a satisfying soup the whole family can enjoy. Garlic, thyme, parsley, and paprika build a savory flavor, while a thickened milk mixture gives the broth a creamy consistency. With 15 minutes of preparation and 25 minutes of cooking, this easy turkey soup is ideal for busy days when you want a homemade meal without starting from scratch.

Why You’ll Love This Leftover Turkey Soup

• A delicious way to use leftover turkey: Chopped cooked turkey becomes the star of a comforting soup, helping you make the most of a holiday meal.
• Hearty potatoes and vegetables: Yukon gold potatoes, carrots, celery, and onion create a satisfying combination of textures and flavors.
• Creamy without complicated steps: Butter, flour, and milk make a simple thickened mixture that gives the soup its creamy consistency.
• Savory herbs and seasonings: Dried parsley, thyme, garlic, black pepper, and paprika add flavor throughout the broth.
• Ready in 40 minutes: The straightforward preparation makes this a useful option for an easy lunch or dinner.

Leftover Turkey Soup Ingredients

This recipe uses everyday vegetables, cooked turkey, stock, and a simple milk thickener to create a creamy soup.

Vegetables and Seasonings

• Carrots: Peeled and diced carrots add color and a subtle sweetness.
• Celery: Chopped celery contributes flavor and texture to the soup’s vegetable base.
• Onion: Finely diced onion develops a savory foundation as it cooks.
• Garlic: Minced garlic adds depth to the vegetables and broth.
• Salt and black pepper: Season the soup and help balance the other ingredients.
• Dried parsley and thyme: Bring familiar savory herb flavors to the broth.
• Paprika: Adds a mild, warm seasoning note.

Carrots, celery, and onion form an important flavor base in this recipe. The original recipe recommends keeping them, although you can add other vegetables if you have extras to use.

Turkey, Stock, and Potatoes

• Homemade turkey stock: Provides a rich base and makes particularly good use of holiday leftovers. Chicken stock or chicken broth can be substituted.
• Yukon gold potatoes: Their tender texture makes the soup hearty and filling.
• Cooked turkey: Chopped leftover turkey adds protein and turns the soup into a complete main course.

Ingredients for the Thickened Milk

• Salted butter: Forms the base of the thickening mixture.
• All-purpose flour: Combines with the melted butter to help thicken the milk.
• Milk: Creates the creamy mixture that is stirred into the soup at the end.

Helpful Tips for the Best Turkey Soup

Cut the potatoes into evenly sized pieces. The recipe calls for 3/4-inch pieces. Similar sizing helps the potatoes cook evenly during the simmering stage.

Prepare the vegetables before you start cooking. Dice the carrots and onion, chop the celery, and mince the garlic so everything is ready to add to the pot in order.

Scrape the bottom of the pot after adding the stock. Use a wooden spoon to loosen browned bits from the bottom. This step helps incorporate those flavorful bits into the broth.

Watch the thickened milk carefully. When preparing the milk mixture in the microwave, use a large, microwave-safe bowl or measuring cup with plenty of room at the top. The mixture can bubble up as it heats.

Whisk the milk mixture until smooth. Add the flour to the melted butter first, then whisk in the milk. Scrape the edges of the container to incorporate any flour that might otherwise remain unmixed.

Add the cooked turkey near the end. The recipe adds the turkey after the potatoes are tender, so the meat only needs to heat through rather than cook from raw.

How to Make Leftover Turkey Soup

Step 1: Cook the Vegetables

Heat the canola oil in a large Dutch oven or soup pot over medium heat. Add the diced carrots, chopped celery, and onion.

Cook, stirring often, until the onion is translucent and the vegetables have softened slightly.

Step 2: Add the Garlic and Seasonings

Stir in the minced garlic, salt, dried parsley, dried thyme, black pepper, and paprika.

Cook for 1 minute, stirring to distribute the seasonings throughout the vegetables.

Step 3: Add the Stock and Potatoes

Pour in the turkey stock. Use a wooden spoon to scrape the bottom of the pot and loosen any browned bits.

Stir in the Yukon gold potatoes. Bring the soup to a boil over medium-high heat, then reduce the heat to medium-low.

Cover and simmer for about 10 minutes, or until the potatoes are tender.

Step 4: Prepare the Thickened Milk

While the potatoes cook, melt the salted butter in a large microwave-safe glass bowl or measuring cup. Heat on high in 30–45-second intervals.

Stir the flour into the melted butter until it is completely absorbed.

Gradually whisk in the milk until the mixture is smooth. Scrape the edges and bottom of the container to make sure the flour is fully incorporated.

Microwave on high in 45-second intervals, whisking after each interval, until the mixture thickens. The original recipe notes that four 45-second intervals worked well, but watch carefully because the mixture can bubble up.

Step 5: Finish the Soup

Once the potatoes are tender, stir in the chopped cooked turkey and thickened milk mixture.

Heat everything through, then taste and adjust the seasonings as needed.

Serve the soup warm.

Variations and Substitutions

Use Chicken Stock Instead of Turkey Stock

If you don’t have homemade turkey stock, the recipe allows you to substitute homemade chicken stock or chicken broth. Turkey stock is the recommended choice for the flavor it brings to a leftover holiday meal.

Add More Vegetables

You can add vegetables such as mushrooms, kale, spinach, peppers, green beans, frozen peas, or corn. These are optional additions suggested in the original recipe for using up extra vegetables.

Make Turkey Noodle Soup

For a noodle version, leave out the potatoes and add 1–1 1/2 cups of uncooked pasta at the point when the potatoes would normally be added. Cooking time may depend on the pasta you choose, so check that it is tender before finishing the soup.

Make It Gluten-Free

The original recipe suggests replacing the flour-based thickener with 2–3 tablespoons of cornstarch mixed with milk or cream, then stirring the mixture into the soup at the end. Choose suitable gluten-free stock and other ingredients as needed. Because this changes the thickening method, the final texture may differ from the original.

What to Serve with Leftover Turkey Soup

Serve this creamy turkey soup as a main course for lunch or dinner. Its combination of potatoes, vegetables, and turkey makes it hearty enough to enjoy on its own.

For a simple meal, pair it with bread or crackers if desired. It is also a useful option after a holiday gathering when you want to turn leftover turkey into a different family meal without preparing another elaborate dish.

Frequently Asked Questions

Can I use leftover roasted turkey?

Yes. The recipe calls for 2 cups of chopped, cooked turkey, making leftover roasted turkey a suitable choice. Add it when the potatoes are tender and heat the soup through before serving.

Can I use chicken broth instead of turkey stock?

Yes. Homemade chicken stock or chicken broth can replace the turkey stock. The original recipe recommends homemade turkey stock for the best flavor, especially after a holiday meal.

How do I make the soup thicker?

The recipe thickens the milk separately using melted butter and flour. Whisk the milk into the butter-flour mixture, then heat it in intervals until thickened before stirring it into the soup.

Can I make Leftover Turkey Soup ahead of time?

Yes. The recipe notes say the soup can be made ahead and refrigerated for up to 4 days. The potatoes are noted to hold their texture well, although another storage note on the supplied recipe gives a shorter 2–3-day period.

Can I freeze Leftover Turkey Soup?

The original recipe does not recommend freezing this soup because the dairy and potatoes may develop an undesirable texture after thawing.

Storage and Make-Ahead Tips

• Refrigeration: Store the soup in an airtight container in the refrigerator. The supplied notes give two recommendations: one says up to 4 days for make-ahead preparation, while another says 2–3 days. For a conservative approach, use the shorter 2–3-day window.
• Cooling: Allow the soup to cool before transferring it to the refrigerator, and avoid leaving it at room temperature for extended periods.
• Reheating: Reheat the portion you plan to serve until thoroughly hot, stirring to distribute the heat evenly.
• Freezing: Freezing is not recommended in the original recipe because the potatoes and dairy may change texture.

Make the Most of Your Leftover Turkey

Leftover Turkey Soup combines cooked turkey, tender potatoes, colorful vegetables, and a creamy herb-seasoned broth in a comforting homemade meal. With simple ingredients and about 40 minutes of preparation and cooking, it’s a practical way to transform holiday leftovers into an easy lunch or dinner. Save this recipe for the next time you have cooked turkey ready to use.

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