This cozy turkey potato soup is the perfect warm hug in a bowl! Packed with tender turkey and hearty potatoes, it’s both filling and delicious.
On chilly days, I love whipping this up because it’s so easy! Just toss everything in a pot and let it simmer. You’ll have a tasty dinner in no time!
Key Ingredients & Substitutions
Turkey: Leftover turkey works great, but rotisserie chicken is an excellent substitute if turkey is not available. I love shredding it for a quick option, especially around the holidays.
Potatoes: I recommend using Russet or Yukon Gold potatoes for their creaminess. You can swap them with sweet potatoes for a unique flavor or even use cauliflower for a lower-carb version.
Heavy cream: While I prefer heavy cream for its richness, half-and-half or whole milk can be used for a lighter soup. For a dairy-free alternative, coconut milk adds a nice flavor!
Frozen peas: Fresh peas can be used if available, just toss them in near the end of cooking. Another option is green beans or corn for a different twist.
How Do I Make Sure My Soup Is Creamy and Flavorful?
To achieve a deliciously creamy soup, the roux (butter and flour) is essential. Make sure to cook it for a couple of minutes to remove the raw taste of flour. When adding the broth, whisk constantly to prevent lumps.
- Start by sautéing your aromatics and cooking your roux.
- Add the broth gradually. Stir well to ensure a smooth base.
- When mixing in the cream, lower the heat and avoid boiling, which keeps it creamy and prevents curdling.
Turkey Potato Soup
Ingredients You’ll Need:
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 4 cups cooked turkey, shredded or chopped
- 3 large potatoes, peeled and diced
- 2 large carrots, sliced
- 1 cup frozen peas
- 1/4 cup all-purpose flour
- 6 cups chicken or turkey broth
- 1 cup heavy cream or half-and-half
- 1 tsp dried thyme
- 1/2 tsp dried parsley
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This turkey potato soup takes about 10 minutes of prep time and around 30 minutes to cook. So in just 40 minutes, you’ll have a warm pot of soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Once melted, add the chopped onion and diced celery. Sauté them for about 5 minutes, until they are softened. Then, stir in the minced garlic and cook for another minute until it’s fragrant. This will add a lovely aroma to your soup!
2. Make the Roux:
Next, sprinkle the flour over the sautéed vegetables. Stir well to ensure everything is coated. Cook this mixture for about 2 minutes, stirring constantly. This step cooks out the raw flour taste and helps thicken the soup later.
3. Add the Broth:
Gradually whisk in the chicken or turkey broth, making sure to eliminate any lumps. Bring this mixture to a boil. The broth brings all the comforting flavors together!
4. Add Your Vegetables:
Now, add the diced potatoes and sliced carrots into the pot. Once everything is in, reduce the heat to a simmer. Let it cook until the vegetables are tender, about 15-20 minutes.
5. Stir in the Turkey and Peas:
After your vegetables are tender, gently stir in the cooked turkey and frozen peas. Let everything simmer together for another 5 minutes to heat through. This will make sure every spoonful is filled with goodness!
6. Cream It Up:
Lower the heat a bit and stir in the heavy cream, dried thyme, and parsley. Season the soup with salt and pepper to taste. Heat gently without boiling to keep it creaminess intact.
7. Serve:
Finally, ladle the soup into bowls, garnishing each with fresh parsley if you like. Serve hot and enjoy the warmth and comfort of your homemade turkey potato soup!
Can I Use Leftover Turkey for This Soup?
Absolutely! Using leftover turkey is a fantastic way to make this soup more flavorful. Just shred or chop the cooked turkey and toss it in when you add the veggies.
What If I Don’t Have Heavy Cream?
No worries! You can substitute heavy cream with half-and-half or whole milk for a lighter version. If you prefer a dairy-free option, canned coconut milk also works nicely.
Can I Make This Soup in a Slow Cooker?
Yes, you can! Sauté the onions, garlic, and celery in a pan first, then transfer to the slow cooker along with the remaining ingredients (except the cream). Cook on low for 6-7 hours or high for 3-4 hours, adding the cream in the last 30 minutes of cooking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to heat evenly. If the soup thickens, you can add a splash of broth or water when heating.
