The Best Turkey Potato Soup

creamy turkey potato soup in a red dutch oven with a laddle in it.

Print Recipe

5 from 5 votes

Make a comforting, one-pot, creamy turkey potato soup from Thanksgiving leftovers. Warm, filling, and delightful!

Prep Time20

Cook Time40

Course: Poultry, Soup

Cuisine: American

Servings: people

Calories: 811kcal

Author: Adina

Equipment

Large soup pot

Ingredients

2 cups leftover turkey shredded or cubed, Note 1
2 oz bacon or pancetta, 60 g
1 medium onion finely chopped, about 120 g/ 4 oz
2 carrots finely chopped, about 150 g/ 5 ½ oz
2 celery stalks finely chopped
2 garlic cloves
2 lbs all-purpose potatoes chopped, 900 g
1 tablespoon olive oil
2 tablespoons butter 30 g/ 1 oz, Note 2
4 tablespoons all-purpose flour 30 g/ 1 oz
2 cups chicken stock 500 ml, Note 3
2 cups whole milk 500 ml
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon fine sea salt
½ teaspoon ground black pepper
½ cup heavy cream 125 ml, Note 4
⅔ cup sharp cheddar grated, 150 g/ 5 ½ oz, Note 5

Instructions

Prepare the ingredients and keep them separated as they have different cooking times. Shred or cube the turkey, chop the bacon or pancetta, and finely chop the onions, carrots, celery, and garlic. Peel and cube the potatoes.
2 cups leftover turkey + 2 oz bacon / 60 g + 1 medium onion + 2 carrots + 2 celery stalks + 2 garlic cloves + 2 lbs all-purpose potatoes
Sauté: Heat the oil in the pan. Add bacon and onions and cook for about 4 minutes until the onions are softer and golden but not brown.
1 tablespoon olive oil
Add carrots, celery, garlic, and sauté for another 3 minutes, occasionally stirring.
Roux: Add butter and let it melt shortly. Sprinkle the flour on top and stir continuously until it is lightly golden and toasted, 1-2 minutes. Gradually, whisk in the stock.
2 tablespoons butter / 30 g + 4 tablespoons all-purpose flour/ 30 g + 2 cups chicken stock / 500 ml
Simmer: Add the potatoes, milk, dried herbs, salt, and pepper, and bring to a boil. Lower the heat and simmer the soup, partially covered with a lid, for 20-25 minutes or until the potatoes are tender. Stir occasionally, as the soup tends to set at the bottom of the pot.
potatoes + 2 cups whole milk/ 500 ml + 1 teaspoon thyme + 1 teaspoon rosemary + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper
Add the turkey and reheat it gently.
Stir in the cream, but don’t let the soup come to a boil again. Gradually add the cheese and stir until melted.
½ cup heavy cream / 125 ml + ⅔ cup sharp cheddar / 150 g
Adjust the taste with more salt and pepper if required.

Notes

Turkey: You can use anything between 1 and 3 cups. It can be either white or dark meat. Alternatively, make the soup with leftover chicken or ham.
Butter: Salted or unsalted, but adjust the salt accordingly.
All-purpose potatoes typically have a medium starch content, which means they hold their shape moderately well when cooked. Some examples of all-purpose potatoes include Yukon Gold, red, and white potatoes.
Chicken stock or broth, homemade or store-bought. Alternatively, you can use turkey broth or stock or vegetable stock.
Heavy cream: You can replace it with whole milk, but heavy cream makes the soup extra creamy.
Cheese: Or use Gouda, Gruyere, Monterey Jack, etc. Don’t use pre-grated cheese; its additives prevent it from melting nicely, making the soup grainy.

Nutrition