The Best Turkey Potato Soup

Name: The Best Turkey Potato Soup
Prep time: 20 min
Cook time: 40 min
Yield: 4 people
Ingredients: 2 cups leftover turkey; 2 oz Bacon; 1 medium onion; 2 carrots; 2 celery stalks; 2 garlic cloves; 2 lbs all-purpose potatoes; 1 tablespoon olive oil; 2 tablespoons butter; 4 tablespoons all-purpose flour; 2 cups chicken stock; 2 cups whole milk; 1 teaspoon thyme; 1 teaspoon rosemary; 1 teaspoon fine sea salt; ½ teaspoon ground black pepper; ½ cup heavy cream; ⅔ cup sharp cheddar

User Reviews

5.0

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
4 people
Calories
811 kcal
Course
Main Course, Soup
Cuisine
American

The Best Turkey Potato Soup

Freya Patterson

Report

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

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

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 Information

Show Details

Serving 1portion from 4 Calories 811kcal (41%) Carbohydrates 63g (21%) Protein 44g (88%) Fat 43g (66%) Saturated Fat 21g (105%) Polyunsaturated Fat 4g Monounsaturated Fat 14g Trans Fat 0.3g Cholesterol 178mg (59%) Sodium 1339mg (56%) Potassium 1718mg (49%) Fiber 7g (28%) Sugar 13g (26%) Vitamin A 6185IU (124%) Vitamin C 50mg (56%) Calcium 376mg (38%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 811 kcal

% Daily Value*

Serving	1portion from 4
Calories	811kcal	41%
Carbohydrates	63g	21%
Protein	44g	88%
Fat	43g	66%
Saturated Fat	21g	105%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	14g	70%
Trans Fat	0.3g	15%
Cholesterol	178mg	59%
Sodium	1339mg	56%
Potassium	1718mg	37%
Fiber	7g	28%
Sugar	13g	26%
Vitamin A	6185IU	124%
Vitamin C	50mg	56%
Calcium	376mg	38%
Iron	4mg	22%