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Leftover Turkey Soup: Easy, Creamy Turkey and Potato Soup

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Easy Leftover Turkey Soup is a warm, comforting meal made with tender cooked turkey, carrots, celery, onion, Yukon gold potatoes, and savory seasonings. A creamy thickened milk mixture gives this hearty soup a satisfying finish, making it a great way to use leftover holiday turkey.

Ingredients

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  • 2 tablespoons canola oil
  • 2 large carrots, peeled and diced
  • 2 ribs celery, finely chopped
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika
  • 3 cups homemade turkey stock (or chicken broth)
  • 1½ lbs Yukon gold potatoes, cut into ¾-inch pieces
  • 2 cups leftover cooked turkey, chopped

Thickened Milk

  • ¼ cup salted butter
  • 3 tablespoons all-purpose flour
  • 1½ cups milk, any kind

Instructions

  1. Add the oil to a large Dutch oven or soup pot over medium heat. Add the carrots, celery, and onion. Cook, stirring often, until the onions are translucent and the vegetables are slightly softened.
  2. Stir in the garlic, salt, parsley, thyme, black pepper, and paprika. Cook for 1 minute.
  3. Add the turkey stock and scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
  4. Stir in the potatoes. Bring the soup to a boil over medium-high heat.
  5. Reduce the heat to medium-low, cover, and simmer for about 10 minutes, until the potatoes are tender.
  6. Meanwhile, prepare the thickened milk. Place the butter in a large microwave-safe glass bowl or measuring cup and melt in the microwave on high in 30–45 second intervals.
  7. Stir the flour into the melted butter until it is completely absorbed.
  8. Whisk in the milk until smooth, scraping the edges of the bowl or cup to ensure all the flour is incorporated.
  9. Microwave on high in 45-second intervals, whisking after each interval, until thickened. About four 45-second intervals may be needed. Use a large bowl or measuring cup with plenty of room at the top, as the mixture can bubble up.
  10. When the potatoes are tender, stir in the cooked turkey and thickened milk.
  11. Heat through, adjust the seasonings to taste, and serve.

Notes

  • Make ahead: The soup can be prepared ahead and refrigerated for up to 4 days. The flavors develop over time, and the potatoes hold their texture well.
  • Storage: Cool the soup to room temperature before refrigerating in an airtight container. The recipe’s storage guidance recommends 2–3 days in the refrigerator; the make-ahead notes allow up to 4 days.
  • Freezing: Freezing is not recommended because the dairy and potatoes may develop an unpleasant texture after thawing.
  • Vegetables: Carrots, celery, and onion form the soup’s flavor base. You can add mushrooms, kale, spinach, peppers, green beans, frozen peas, or corn.
  • Stock substitution: Homemade turkey stock provides great flavor, but homemade chicken stock or chicken broth can be used instead.
  • Gluten-free option: Instead of the flour roux, mix 2–3 tablespoons of cornstarch with milk or cream and stir it into the soup at the end to thicken.
  • Noodle variation: Omit the potatoes and add 1–1½ cups uncooked pasta at the point when the potatoes would normally be added.
  • Nutrition information is automatically calculated and should be treated as an approximation.

Nutrition

Find it online: https://cookingrecipetips.com/leftover-turkey-soup-easy-creamy-turkey-and-potato-soup/