Go Back
–+ servings
Top-down view of a white bowl of turkey and potato soup topped with fresh parsley. At the top right of the image is a dutch oven filled with the soup.
Print Recipe
5 from 2 votes

Leftover Turkey Soup with Potatoes

Got leftover turkey and veggies from your Thanksgiving feast? Put those babies to use with this easy and hearty turkey and potato soup.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Keyword: holiday, leftovers, stew, Thanksgiving
Servings: 6
Calories: 253kcal
Author: Chelsea Jackle, RDN

Equipment

  • 1 large pot or dutch oven

Ingredients

  • 1 tbsp olive oil or butter
  • 1 cup sweet onion diced
  • 1 cup carrots peeled and diced
  • 1 cup celery diced
  • 1 tsp salt or more to taste
  • 1 tsp pepper
  • 1 tsp dried thyme
  • 1 tsp granulated garlic
  • 4 small russet potatoes peeled and cut into 1 in cubes
  • ¼ cup all-purpose flour
  • 32 oz chicken broth fat free, reduced sodium
  • 1 bay leaf
  • 2 cups shredded cooked turkey
  • 1 cup whole milk
  • 1 tbsp fresh parsley optional, chopped for garnish

Instructions

  • Heat a large pot or Dutch oven over medium heat. Add olive oil to coat. Add onion, carrots, and celery and sauté for 5 minutes, or until the onions are translucent.
  • Add salt, pepper, dried thyme, and granulated garlic, then stir and sauté until fragrant (about 1 minute).
  • Add cubed potatoes, stir, then sprinkle the vegetables with all-purpose flour. Continue stirring and cooking the mixture until all of the flour is evenly incorporated and beginning to turn golden in color. (The mixture will look really thick at this step – that's normal! You're essentially making a roux that will thicken the soup.)
  • Add the chicken broth and bay leaf. Using a sturdy spoon, do your best to scrape any stuck on bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer and cook until the potatoes are fork-tender (about 10-15 minutes).
  • Add shredded cooked turkey and milk. Stir and continue cooking until heated through (about 2 minutes). Remove the bay leaf. Taste and adjust seasoning as needed.
  • Garnish with fresh parsley and serve.

Notes

  • Please note that nutrition facts are an estimate and can vary widely based on amounts and specific types used.

Nutrition

Calories: 253kcal | Carbohydrates: 33g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 540mg | Potassium: 938mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3786IU | Vitamin C: 11mg | Calcium: 102mg | Iron: 2mg