This Turkey Potato Soup is warm and hearty, packed with tender pieces of turkey and soft potatoes. It’s like a cozy hug in a bowl!
Perfect for chilly days, I love how easy it is to make. Just toss everything into a pot and let it simmer. It’s quick, delicious, and satisfying!
Key Ingredients & Substitutions
Olive Oil or Butter: Both are great for sautéing, but I prefer using olive oil for its flavor and health benefits. You can also use coconut oil or even broth for a lighter version.
Onion: A medium onion adds warmth and depth to the soup. If you’re out, you can swap it for shallots or even a couple of green onions!
Garlic: Fresh garlic gives a lovely kick. If you don’t have any, garlic powder works too. Just use about 1/8 teaspoon for a hint of flavor.
Turkey: This dish is perfect for using leftover turkey, but any cooked chicken works just as well. You could even use canned turkey if you’re in a pinch!
Potatoes: I love using Russet potatoes, but Yukon gold or red potatoes are also delicious. If you’re looking for a low-carb option, cauliflower can be a great substitute!
Milk or Cream: I usually go for whole milk for creaminess, but you can substitute with almond milk or a dairy-free cream for a lighter soup.
How Do I Get the Best Flavor From My Vegetables?
Sautéing your vegetables is key for building flavor! Make sure to give them time to soften and develop a rich taste.
- Start by heating your oil or butter over medium heat. This allows the vegetables to cook evenly.
- Add onions and garlic first as they take the longest to cook (about 5-7 minutes). You’ll want them to become translucent and fragrant.
- Next, toss in the celery and carrots. Sauté until these veggies have softened, stirring occasionally to avoid burning.
- After that, you can add the potatoes for a few minutes before adding the broth.
Don’t rush this step! The more you let the vegetables cook down, the more flavor you’ll get in your soup.
How to Make Turkey Potato Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 medium carrots, peeled and diced
- 4 medium potatoes, peeled and cut into 1-inch cubes
- 4 cups cooked turkey, chopped or shredded
- 4 cups turkey or chicken broth
- 1 cup milk or cream
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley
- Salt and freshly ground black pepper, to taste
- Optional: 1 tablespoon all-purpose flour (for thickening)
- Optional garnish: fresh thyme sprig or chopped parsley
How Much Time Will You Need?
This Turkey Potato Soup takes about 10 minutes to prepare and around 35-40 minutes to cook. In total, you’re looking at about 50 minutes until you’re ready to enjoy a cozy bowl of soup!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil or butter in a large pot over medium heat. Once it’s warm, add the chopped onion, minced garlic, diced celery, and carrots. Sauté everything until the vegetables are tender and the onions turn translucent, about 5-7 minutes. This is where you build that delicious base flavor!
2. Add the Potatoes:
Next, add the potato cubes to the pot. Let them cook for 2-3 minutes, stirring occasionally to mix in those lovely flavors.
3. Simmer with Broth:
Pour in the turkey or chicken broth, and bring the mixture to a boil. Once it’s boiling, reduce the heat to a simmer, then cover the pot and let it cook for 15-20 minutes. You’ll know it’s ready when the potatoes are tender when pierced with a fork.
4. Make it a Little Thicker (Optional):
If you like a thicker soup, while the potatoes are cooking, whisk the flour with a little cold milk in a small bowl until smooth. This will help add some creaminess.
5. Stir in Turkey and Cream:
Now, stir the chopped turkey into the pot. Follow that with the milk or cream, thyme, and parsley. If you made the flour mixture for thickening, stir it in now too.
6. Heat Everything Through:
Cook everything over low heat for another 10 minutes, stirring occasionally. This will help heat the soup all the way through and let the ingredients blend together beautifully.
7. Season and Serve:
Finally, season your soup with salt and pepper to taste. Serve hot, garnishing with fresh thyme or chopped parsley if you’d like. Don’t forget to enjoy it with some crispy crackers or warm bread for a complete meal!
This Turkey Potato Soup is creamy, hearty, and a fantastic way to use up leftover turkey after a holiday feast. Enjoy every comforting spoonful!
Can I Use Fresh Turkey Instead of Cooked Turkey?
Absolutely! If you’re using fresh turkey, simply cook it first before adding it to the soup. You can sauté diced turkey in the pot until browned, then add the vegetables and continue with the recipe as directed.
Can I Freeze Leftover Soup?
Yes, you can freeze Turkey Potato Soup! Allow it to cool completely, then transfer it to an airtight container or freezer bags. It will be good in the freezer for up to 3 months. Just remember to leave some room for expansion when freezing!
What If I Don’t Have Turkey Broth?
No worries! You can use chicken broth instead; the flavors will still be delicious. If you need a vegetarian option, vegetable broth works too, but it will change the flavor slightly!
How Can I Make This Soup Dairy-Free?
To make a dairy-free version, substitute the milk or cream with almond milk or coconut milk. You can also omit the flour or use a dairy-free thickener like cornstarch mixed with water to achieve your desired consistency.
