Leftover Turkey Soup
A comforting soup made with leftover turkey, fresh vegetables, and creamy goodness.
Equipment
- Dutch oven or soup pot For cooking the soup.
Ingredients
Main 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
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika
- 3 cups homemade turkey stock (or chicken broth)
- 1.5 lbs Yukon gold potatoes, cut into 3/4" pieces
- 2 cups leftover cooked turkey, chopped
- 0.25 cup salted butter
- 3 tablespoons all-purpose flour
- 1.5 cups milk (any kind)
Instructions
- In a large Dutch oven or soup pot over medium heat, add canola oil. Cook the carrots, celery, and onion until the onions are translucent and the vegetables are slightly softened, about 5 minutes. (Tip: Stir occasionally to prevent burning.)
- Stir in the minced garlic, salt, parsley, thyme, pepper, and paprika. Cook for 1 minute until fragrant.
- Add the turkey stock to the pot, scraping the bottom to remove any browned bits. This adds depth to your soup.
- Stir in the diced potatoes. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 10 minutes. (Tip: Test the potatoes with a fork; they should be easily pierced.)
- In a microwave-safe bowl, melt the butter in 30-45 second intervals. Stir in the flour until absorbed, then whisk in the milk until smooth. Microwave in 45-second intervals, whisking each time, until thickened. (Tip: This step creates a creamy base for your soup!)
- Once the potatoes are tender, add the chopped turkey and the thickened milk mixture to the pot. Heat through, adjust seasonings if necessary, and serve hot. (Tip: For a creamier soup, blend a portion of the soup before adding the turkey and thickened milk.)
Notes
For a creamier soup, blend a portion of the soup before adding the turkey and thickened milk.