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Creamy Leftover Turkey Soup
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5 from 9 votes

So comforting and delicious, this satisfying Creamy Leftover Turkey Soup recipe is a great way to enjoy your turkey leftovers…

Creamy Leftover Turkey Soup
Prep Time20 minutes
Cook Time50 minutes
Passive Time0 minutes
Servings: 8
Author: Francine Lizotte
Course: Appetizer/Mezze, Lunch
Cuisine: North American
Keyword Comfort Food, Easy Recipe, Leftovers, Light Meal, Low Sodium/No Sodium, Poultry, Turkey

Ingredients

  • 3 tbsp. butter, divided
  • 1 tbsp. olive oil tips & tricks
  • 1 1/2 cups yellow onions, diced
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced tips & tricks
  • 1/2 cup red peppers, diced
  • 4 tbsp. unbleached all-purpose flour
  • 3 large cloves garlic, pressed
  • 1 tsp dried basil leaves
  • 1 tsp. dried thym leaves
  • 1 tsp. dried rosemary, chopped
  • 1/2 tsp. red pepper flakes, or to taste
  • 4 cups low-sodium chicken broth
  • 2 1/2 cups Yukon Gold potatoes, scrubbed and cut into 1/2-inch pieces
  • 1 large bay leaf
  • 1 cup 35% heavy cream, room temperature
  • 4 to 4 1/4 cups leftover cooked turkey, cut into small pieces see Recipe
  • 3/4 cup frozen peas
  • 2 tbsp. fresh chopped parsley, for garnish tips & tricks

Directions

  • In a large pot or Dutch oven over medium heat, add 1 tbsp. butter and oil.
  • When sizzling, add onions, carrots, and celery; season with salt. Cook for 10 minutes, stirring often.
  • Add red peppers and cook for 4 minutes or until the ingredients are mostly tender.
  • Add the remaining 2 tbsp. butter and flour. Reduce the heat to medium-low and stir constantly until the ingredients are nicely coated and the flour is cooked, about 3 minutes.
  • Add garlic, basil, thyme, rosemary and red pepper flakes; sauté for 30 seconds.
  • Stir in broth, scraping the bottom of the pot. Add potatoes and bay leaf. Bring to a boil, then reduce to medium and simmer for 20 minutes or until the potatoes are tender.
  • In a bowl, add heavy cream and temper it by adding some hot broth. Whisk well before adding more ladles. Set aside until needed.
  • When the spuds are done, add cooked turkey meat, frozen peas and tempered heavy cream. Mix well and increase the heat to medium-high.
  • Reduce back to medium and let it simmer gently for 5 minutes or until the peas are cooked and the meat is heated through; taste and adjust if needed.
  • Before serving, sprinkle on some fresh chopped parsley.