This Turkey Potato Soup is warm and comforting, perfect for chilly days! It combines savory turkey, hearty potatoes, and tasty veggies for a simple dinner the whole family will love.
I always enjoy making this soup because it’s a great way to use leftover turkey. Plus, it warms you up and fills you up—better than a cozy blanket! 🥣
Key Ingredients & Substitutions
Turkey: I love using leftover turkey in this soup. If you don’t have any, rotisserie chicken works great too. You can also use cooked chicken or even a plant-based protein like tofu for a vegetarian version.
Potatoes: Russet potatoes are my go-to because they get soft and creamy. If you want a firmer texture, you could use Yukon Golds or red potatoes. Sweet potatoes also add a unique flavor and sweetness!
Broth: Low-sodium chicken or turkey broth keeps it flavorful without being too salty. Homemade broth is fantastic if you have it! For a vegetarian option, use vegetable broth instead.
Dairy: Milk or half-and-half adds creaminess, but you can easily swap it with a plant-based milk like almond or oat milk if you’re dairy-free. Coconut milk adds a fun twist!
How Can You Sauté Vegetables Perfectly?
Sautéing vegetables is key for building flavor in your soup. Start with a hot pot and enough fat, like olive oil or butter, to coat the bottom. Here’s how to do it:
- Heat your pot over medium heat and add the oil or butter. Wait until it shimmers or melts completely.
- Add onions, carrots, and celery, stirring them occasionally. This combo is called a mirepoix and adds great flavor.
- Keep an eye on the heat—if it seems too high and the veggies are browning too quickly, lower it slightly. You want them soft but not burnt!
Getting this step right sets the base for a delicious soup, so don’t rush it! Enjoy the aroma as the veggies cook down nicely.
Turkey Potato Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cups peeled and diced russet potatoes
- 4 cups cooked turkey, cubed or shredded
- 4 cups low-sodium chicken or turkey broth
- 1 cup milk or half-and-half (for creaminess)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh chopped parsley or thyme for garnish (optional)
How Much Time Will You Need?
This Turkey Potato Soup will take about 10 minutes to prep and around 30 minutes of cooking time, making the total approximately 40 minutes from start to finish. It’s a quick, comfort-filled meal that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil or butter in a large pot over medium heat. Once hot, add the chopped onion, diced carrots, and celery. Sauté these veggies for about 5-7 minutes, stirring occasionally, until they start to soften and become fragrant.
2. Add Garlic:
Next, add the minced garlic to the pot and cook for an additional minute. You’ll know it’s ready when the garlic is aromatic but be careful not to let it burn!
3. Incorporate Potatoes and Herbs:
Now, stir in the diced russet potatoes, along with the dried thyme and oregano. Cook this mixture for another two minutes to allow all the flavors to blend together.
4. Simmer with Broth:
Pour in the low-sodium chicken or turkey broth, bringing the entire pot to a boil. Once boiling, reduce the heat to a gentle simmer, cover the pot, and let it cook until the potatoes are tender—about 15 to 20 minutes.
5. Mix in the Turkey:
After the potatoes are cooked, add the cubed or shredded turkey to your soup, stirring well to combine everything nicely.
6. Add Creaminess:
Slowly pour in your milk or half-and-half, stirring continuously. Be sure to heat it through without letting it boil to keep the cream nice and smooth!
7. Season Your Soup:
Now it’s time to season! Add salt and pepper to taste, ensuring that every bite is packed with flavor.
8. Let it Simmer:
Allow your soup to simmer gently for an extra 5 minutes. This will help all the flavors meld wonderfully together.
9. Serve and Enjoy:
Once ready, serve the soup hot, garnished with fresh parsley or thyme if you like. Enjoy this hearty and comforting Turkey Potato Soup, perfect for those chilly days or when you need a little warmth!
Bon appétit!
Can I Use Leftover Turkey for This Soup?
Absolutely! This recipe is perfect for using up leftover turkey. Just make sure it’s cooked and shredded or cubed before adding it to the soup.
What Type of Potatoes Work Best?
Russet potatoes are great for this soup as they become tender and creamy. You can also use Yukon Gold for a creamier texture or red potatoes if you prefer something firmer!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or milk if it thickens too much.
Can I Make This Recipe Dairy-Free?
Yes! You can substitute the milk or half-and-half with a plant-based milk, like almond milk or coconut milk, for a dairy-free version. Just be cautious with heat to prevent curdling!
