Creamy Turkey and Potato Soup
This thick and creamy turkey and potato soup is perfect for Thanksgiving leftovers! Sauteed veggies are simmered with homemade turkey bone broth, half & half, and tender delicious turkey.
Creamy Turkey and Potato Soup is a hearty, delicious soup sure to warm you up on a chilly night. Fall and winter meals are all about comfort food, and this soup is no exception.
I like to use homemade turkey bone broth as the base, using the same method I make my Easy Chicken Bone Broth with. Since a turkey carcass is so large however, I usually split up the bones into two slow cookers and make two batches.
The bone broth is the only time-consuming part of this soup. Other than that, it comes together pretty quickly making for an easy and filling one-pot dinner.
Of course, you could bypass the homemade broth and use store-bought, but the flavor of homemade broth is so much better! You can speed up the process by using an instant-pot, or if you have some stored in the freezer, that works too.
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What I Love About This Soup
Quick and easy. Aside from the homemade bone broth (which I highly recommend using!), this soup comes together quickly for an easy and delicious meal. I recommend making the bone broth the day before, unless you’re using an instant pot.
Rich and savory flavor. The homemade bone broth makes this soup, but the herbs also give it a wonderful rich and savory flavor.
Delicious and nutritious. Not only is this soup hearty and filling, but it’s rich in vitamins and nutrients too thanks to the bone broth and simmered veggies.
What You Need to Make Creamy Turkey and Potato Soup
Cutting board and knife
Measuring cups and spoons
Dutch oven or large pot – I love my Lodge 6 qt Enameled Cast Iron Dutch Oven
Ingredients for Creamy Turkey and Potato Soup
Butter
Onion
Carrots
Celery
Garlic
Potatoes
All purpose flour
Turkey bone broth – I highly recommend homemade!
Dried herbs – oregano, thyme and sage
Salt & pepper
Cooked turkey – from a whole roasted turkey is best
Half and half, or whole milk
How to Make Creamy Turkey and Potato Soup
Melt 2 tbsp butter in a large pot or Dutch oven over medium-low heat. Add diced onion, celery and carrots; cook for about 5 minutes or until softened and translucent.
Add additional 1 tbsp butter and garlic; cook an additional minute.
Sprinkle flour over veggies; cook an additional minute, stirring constantly to avoid burning.
Add the broth a little at a time, stirring well to ensure there are no lumps. Stir in diced potatoes, dried hers, salt and pepper.
Turn heat up to medium, cover, and bring to a simmer. Cook, stirring occasionally, until potatoes are cooked through, about 25-35 minutes.
Add diced turkey to the soup, along with half and half or milk. Simmer an additional 10 minutes before serving.
Creamy Turkey and Potato Soup
Course: Dinner, LunchCuisine: AmericanDifficulty: Easy6-8
servings10
minutes1
hour1
hour10
minutesThis thick and creamy turkey and potato soup is perfect for Thanksgiving leftovers! Sauteed veggies are simmered with homemade turkey bone broth, half & half, and tender delicious turkey.
Ingredients
3 tbsp butter, divided
1 onion, chopped
3 carrots, chopped
3 stalks celery, chopped
4 cloves garlic, minced
1/3 cup all purpose flour
6 cups turkey broth (I prefer homemade – see above)
2 large potatoes, peeled and diced (about 1.5 lbs)
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp dried sage
Salt and pepper, to taste
3 cups cooked turkey, chopped
2 cups half & half or whole milk
Directions
- Melt 2 tbsp butter in a large pot or Dutch oven over medium-low heat. Add diced onion, celery and carrots; cook for about 5 minutes or until softened and translucent.
- Add additional 1 tbsp butter and garlic; cook an additional minute.
- Sprinkle flour over veggies; cook an additional minute, stirring constantly to avoid burning.
- Add the broth a little at a time, stirring well to ensure there are no lumps. Stir in diced potatoes, dried hers, salt and pepper.
- Turn heat up to medium, cover, and bring to a simmer. Cook, stirring occasionally, until potatoes are cooked through, about 25-35 minutes.
- Add diced turkey to the soup, along with half and half or milk. Simmer an additional 10 minutes.
