Description
Easy leftover turkey soup made with tender turkey, Yukon gold potatoes, and a savory herbed broth thickened with a creamy roux. A hearty and comforting soup perfect for the holidays or any chilly day.
Ingredients
- 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
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 3 cups homemade turkey stock (or chicken broth)
- 1 1/2 pounds Yukon gold potatoes, cut into 3/4” pieces
- 2 cups leftover cooked turkey, chopped
- Thickened Milk:
- 1/4 cup salted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk (any kind)
Instructions
1. Add oil to a large Dutch oven or soup pot over medium heat. Add carrots, celery, and onion. Cook, stirring often, until onions are translucent and vegetables are slightly softened.
2. Stir in garlic, salt, parsley, thyme, pepper, and paprika. Cook for 1 minute until fragrant.
3. Pour in the turkey stock and scrape the bottom of the pot to loosen any browned bits.
4. Add the diced potatoes. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes.
5. Meanwhile, prepare the thickened milk. In a large microwave-safe bowl, melt the butter.
6. Stir in flour until completely absorbed by the butter.
7. Whisk in the milk until smooth, scraping the edges to ensure all flour is incorporated.
8. Microwave on high in 45-second intervals, whisking each time, until thickened (about 4 intervals).
9. When potatoes are tender, stir in the chopped turkey and thickened milk. Heat through.
10. Adjust seasoning to taste and serve hot.
Notes
This soup is perfect for making ahead – it tastes even better the next day!
Do not freeze, as the dairy and potatoes may alter in texture.
Feel free to add mushrooms, kale, spinach, corn, peas, or other leftover vegetables.
To make gluten-free, skip the roux and use 2–3 tablespoons of cornstarch mixed with milk instead.
You can also swap the potatoes for pasta to make a turkey noodle version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 513 grams
- Calories: 452
- Sugar: 8g
- Sodium: 798mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 71mg