This Turkey Potato Soup is a warm hug in a bowl! Packed with tender turkey and creamy potatoes, it’s perfect for chilly days when you need something cozy.
I love how easy it is to whip up. Just toss everything in a pot and let it simmer. Plus, it makes great leftovers—perfect for lunch the next day!
Key Ingredients & Substitutions
Olive Oil or Butter: I like using olive oil for a lighter flavor, but butter adds richness. If you’re dairy-free, go for olive oil or coconut oil.
Turkey: Use any cooked turkey here! Leftover roasted turkey is perfect, but shredded rotisserie chicken works too if that’s what you have.
Potatoes: Russet potatoes are my favorite for their creaminess, but Yukon Gold also works great. If you’re looking for a low-carb option, you can substitute cauliflower.
Cream: Heavy cream gives the soup a luxurious texture, but if you’re aiming for lighter, use half-and-half or even milk. For a dairy-free twist, try coconut milk!
Herbs: Fresh herbs really elevate the flavor! If you can, use fresh thyme and parsley instead of dried. If you only have dried, that’s fine too—just use less, as they’re more potent.
How Do I Make Sure My Soup Has Great Flavor?
Flavor is key to a delicious soup, so here are some tips:
- Sauté Aromatics: Always start by cooking onions and garlic; this enhances sweetness and flavor right from the start.
- Add Ingredients in Stages: By adding carrots and celery next, you build flavors layer by layer, making it more complex.
- Seasoning: Don’t forget to taste! Season gradually; it’s easier to add than to take away.
- Finish with Freshness: Adding fresh herbs at the end brightens the soup—don’t skip this step!
How to Make Turkey Potato Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 large carrots, sliced
- 3 celery stalks, diced
- 4 cups cooked turkey, shredded
- 4 medium potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 6 cups chicken or turkey broth
- 1 cup heavy cream or half-and-half
- 2 teaspoons dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley chopped)
- Salt and freshly ground black pepper, to taste
- Optional: chopped cooked bacon pieces for garnish
- Fresh thyme sprigs for garnish
How Much Time Will You Need?
This Turkey Potato Soup takes about 15 minutes to prep and 30-35 minutes to cook, making it a quick and tasty meal. You’ll spend a little time chopping veggies and sautéing before letting it simmer, which is perfect for a busy weeknight or cozy weekend lunch!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Start by heating the olive oil or butter in a large pot over medium heat. Once it’s hot, add the diced onion and minced garlic. Sauté these until they’re softened and fragrant, which will take about 3 to 4 minutes. This step builds a delicious base for your soup!
2. Adding the Vegetables:
Next, toss in the sliced carrots and diced celery. Stir these veggies occasionally and cook for about 5 minutes until they start to soften. This will add even more flavor to the mix!
3. Combining the Main Ingredients:
Now it’s time to stir in the chunks of potato, shredded turkey, dried thyme, and parsley. Pour in the chicken or turkey broth and give everything a good stir. Bring the mixture to a boil to help the flavors meld together.
4. Letting It Simmer:
Once boiling, reduce the heat to a simmer. Allow the soup to cook for 20 to 25 minutes or until the potatoes and carrots are tender. Keep an eye on it, and feel free to stir occasionally!
5. Adding Creaminess:
After the veggies are tender, mix in the frozen peas and heavy cream. Let the soup simmer for another 5 minutes. This step adds a rich and creamy texture to your soup. Season with salt and pepper to taste—you want it just right!
6. Finishing Touches:
Remove the pot from heat when you’re ready to serve. Ladle the soup into bowls and garnish with fresh thyme sprigs and optional bacon pieces for an extra crunch and flavor. It looks beautiful and inviting!
7. Enjoying Your Meal:
Serve your warm Turkey Potato Soup with some crusty bread or a fresh side salad for a comforting meal. Each spoonful is sure to bring a smile—enjoy!
Can I Use Leftover Turkey for This Soup?
Absolutely! Leftover cooked turkey is perfect for this recipe. Shredding it from the bone adds great flavor and saves time. If you don’t have turkey, rotisserie chicken works well too!
Can I Make This Soup Ahead of Time?
Yes, you can! This soup actually tastes better the next day as the flavors meld. Just store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of cream if needed to refresh it.
How Can I Thicken the Soup Further?
If you prefer a thicker soup, you can mash some of the potatoes with a fork or blend a portion of the soup and stir it back in. Alternatively, you could add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) to help thicken it up while simmering.
What Should I Serve with Turkey Potato Soup?
This soup pairs wonderfully with crusty bread, crackers, or a fresh side salad. You could also serve it with grilled cheese sandwiches for a classic comfort meal!
