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Leftover Turkey Soup Recipe

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★★★★★

4.5 from 63 reviews

A comforting and hearty leftover turkey soup made with a savory vegetable base, tender potatoes, and chopped turkey, thickened with a creamy roux and milk. Perfect for using up leftover turkey and enjoying a warm, satisfying meal.

Ingredients

Scale

Soup Base

  • 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
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika
  • 3 cups homemade turkey stock (can substitute with chicken broth)
  • 1 ½ lbs Yukon gold potatoes, cut into ¾” pieces
  • 2 cups leftover cooked turkey, chopped

Thickened Milk (Roux)

  • ¼ cup salted butter
  • 3 tablespoons all purpose flour
  • 1 ½ cups milk (any kind)

Instructions

  1. Sauté Vegetables. Add canola oil to a large dutch oven or soup pot over medium heat. Add the diced carrots, chopped celery, and onion. Cook on medium heat, stirring frequently, until the onions turn translucent and the vegetables become slightly softened, about 5-7 minutes.
  2. Add Seasonings and Garlic. Stir in the minced garlic, salt, dried parsley, dried thyme, black pepper, and paprika. Cook for an additional 1 minute until fragrant to release the flavors.
  3. Deglaze and Add Stock. Pour in the turkey stock, scraping the bottom of the pot with a wooden spoon to lift and dissolve any browned bits for extra flavor.
  4. Add Potatoes and Simmer. Stir in the cut Yukon gold potatoes. Increase the heat to medium-high to bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer until the potatoes are tender, about 10 minutes.
  5. Prepare Roux and Thickened Milk. While the potatoes cook, melt the salted butter in a large glass bowl or measuring cup in the microwave in 30-45 second bursts until fully melted. Stir in the all-purpose flour until fully absorbed, making a roux. Whisk in the milk completely, scraping the sides to incorporate all the flour. Microwave the mixture on high in 45-second intervals, whisking each time, until the milk thickens to a creamy consistency—typically around 3 to 4 intervals. Be sure to use a bowl with ample room, as the milk mixture may bubble up.
  6. Combine Turkey and Thickened Milk. Once the potatoes are tender, add the chopped leftover turkey and the thickened milk mixture to the soup. Stir well to combine and heat through gently, ensuring the soup is warm and creamy.
  7. Adjust Seasoning and Serve. Taste the soup and adjust salt or pepper as needed. Serve hot for a delicious leftover turkey meal.

Notes

  • This soup is excellent for making ahead of time as the flavors deepen and improve when cooled and reheated.

Keywords: leftover turkey soup, turkey soup recipe, leftover turkey recipes, creamy turkey soup, homemade turkey soup

Find it online: https://cookwithlea.com/leftover-turkey-soup-recipe/