If you're looking for a leftover turkey recipe, then look no further than this turkey potato soup! It's rich, warm, and comforting while only having 277 calories per serving and 19 grams of protein!

Let's talk about the recipe!

Ingredients

• Butter
• Onion
• Celery stalks
• Carrots
• Garlic
• Paprika
• Plain flour
• Chicken stock
• Whole milk
• Potatoes
• Turkey
• Salt and pepper to taste
• Cheddar
• Sour cream and chives to top (optional)

Make a Mirepoix

Melt the butter in a large pot over medium-high heat and add the onions, celery, and carrots. Cook, stirring occasionally, for 5-8 minutes until softened.

The classic soup trio, the mirepoix, is a great base for chicken noodle soup, lasagna, and so many other dishes! In fact, you could customize this recipe into a turkey noodle soup by swapping the potatoes for noodles and the milk for more chicken stock. This delicious flavor base is high in fiber and flavor.

Make a Roux

Stir the flour, garlic, and paprika into the vegetables and allow to cook for about a minute, before slowly streaming in the chicken broth, stirring as you add it.

Onto yet another French-favorite technique, we're going to make a roux by adding flour, cooking it, and then slowly streaming in stock to the flour-butter-vegetable mixture. This is going to help emulsify your soup and give it a smooth, velvety texture. It's okay if it breaks though, give it a good whisk and it should still thicken up while cooking.

Add the Milk and Potatoes

Slowly stream in the milk, before adding the potatoes, and turkey. Add salt and pepper to taste. Turn the heat down to medium and simmer for 30 minutes, stirring occasionally to avoid milk burning to the bottom of the pan. After 30 minutes, the soup should be thickened and the potatoes should be fork-tender and ready for serving.

The thing about a milk-based soup is that, while deliciously creamy, the milk really wants to burn to the bottom of the pot. So stir this occasionally to avoid that, and if worst comes to worst, your pot may want a soak after making this dish.

Serve

Top with cheddar cheese, and optionally, chives and sour cream.

That's that! This soup is delicious with just cheese, or chives and sour cream if you want to get fancy with it. You can also garnish with parsley or other fresh herbs. Serve it with a leftover turkey grilled cheese to plow through the Thanksgiving leftovers!

Leftover Turkey Potato Soup

Download the recipe here

Servings: 12

Active time: 10 minutes

Total time: 40 minutes

Servings: 8

Ingredients:

• 2 Tbsp butter
• 1 onion, diced
• 3-5 celery stalks, diced
• 2-3 carrots, diced
• 2 Tbsp garlic, minced
• 1 Tbsp paprika
• 2 Tbsp plain flour
• 4 cups chicken stock
• 4 cups whole milk
• 4-5 golden potatoes, cubed
• 2 cups cooked turkey, shredded or cubed
• salt and pepper to taste
• 1/2 cup cheddar, shredded, for topping
• sour cream and chives to top (optional)

Method:

1. Melt the butter in a large pot over medium-high heat and add the onions, celery, and carrots. Cook, stirring occasionally, for 5-8 minutes until softened.
2. Stir the flour, garlic, and paprika into the vegetables and allow to cook for about a minute, before slowly streaming in the chicken broth, stirring as you add it.
3. Slowly stream in the milk, before adding the potatoes, and turkey. Add salt and pepper to taste. Turn the heat down to medium and simmer for 30 minutes, stirring occasionally to avoid milk burning to the bottom of the pan. After 30 minutes, the soup should be thickened and the potatoes should be fork-tender and ready for serving.
4. Top with cheddar cheese, and optionally, chives and sour cream.

See Nutrition Info

Nutrition Facts
Servings: 8
Amount per serving
Calories	277
% Daily Value*
Total Fat 9.6g	12%
Saturated Fat 5.1g	26%
Cholesterol 48mg	16%
Sodium 547mg	24%
Total Carbohydrate 29.1g	11%
Dietary Fiber 3.9g	14%
Total Sugars 10g
Protein 18.9g
Vitamin D 51mcg	254%
Calcium 205mg	16%
Iron 5mg	25%
Potassium 866mg	18%

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About the Author

Hi! I'm Alexandra Massengale, and I've been cooking and baking for over 12 years. My passion is making cheap, convenient, nutrient-dense food that still tastes amazing, and helping to perpetuate healthy eating habits without perpetuating diet culture. I want you to find recipes that make your body and heart happy, without putting any food off limits or making you feel guilty for loving delicious things.

By Alexandra Massengale