Cream of Turkey Soup is the ultimate comfort food and a delicious way to cook with leftover Thanksgiving turkey!
I LOVE today’s Cream of Turkey Soup recipe – and I’m starting to think that I enjoy all of the different recipes we make with Thanksgiving leftovers even more than I enjoy the official meal!
Don’t get me wrong – Thanksgiving is my favorite holiday – but I could eat bowl after bowl of this creamy, delicious soup and never get tired of it!
This Cream of Turkey Soup is reminiscent of the wonderful flavors of my husband Jack’s turkey pot pie – just in soup form! It has chunks of turkey in a thick, creamy and perfectly seasoned broth and it is absolutely, satisfyingly delicious!
I love this soup so much – I’ve been known to wipe the bowl clean with some warm, crusty bread – just to enjoy every last drop!
This Cream of Turkey Soup really is a perfect way to cook with any leftover turkey meat you might have from your holiday dinner. In fact, we think it is especially good made with the dark and more flavorful, leftover turkey meat.
PrintCream of Turkey Soup
Cream of Turkey Soup is the ultimate comfort food and a delicious way to cook with leftover Thanksgiving turkey!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
- Category: soup
- Method: simmer
- Cuisine: American
Ingredients
- 1/2 cup butter (one stick)
- 1 cup onions, diced
- 1 cup leeks, diced (white part only and cleaned of all sand)
- 1 cup celery, diced
- 1 cup carrots, peeled and diced
- 1 cup new red potatoes, peeled and diced
- 1/4 cup all-purpose flour
- 1/2 teaspoon celery salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dry sage
- 1 teaspoon dry thyme
- 1/4 cup vermouth or dry white wine
- 5 cups turkey stock (see our homemade recipe here)
- 4 cups cooked turkey meat, diced
- 1/4 cup half and half or light cream
Instructions
- In a large pot, melt butter and add onions, leeks, celery, carrots and potatoes. Sauté vegetables over medium high heat for five to ten minutes or until almost tender.
- Reduce to medium and add flour, salt, pepper, sage and thyme. Cook for five minutes stirring with a wooden spoon and being careful that the mixture does not stick.
- Add vermouth and scrape up any browned bits from the bottom of the pan.
- Add stock, bring to a boil and reduce to a simmer. Cook for 10-15 minutes until the vegetables are tender and soft.
- Using an immersion blender
, puree until smooth. - Add turkey and heat to hot. Add cream and serve.
, puree until smooth.Notes
Prep and Cook times listed do not include time to make our homemade turkey stock.
Disclosure: This post contains affiliate links.
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Happy New Year Martha and Jack! Just made this recipe to re-purpose my leftover Christmas turkey into something with lots of vegetables and flavor. The only change I made was I left the veggies chunky rather than pureed. It smells amazing and Norm will love that when he walks in the door from work. I have never made a recipe you post that has not been wonderful and easy to follow. We hope to see you in 2020 and that your year is filled with health, happiness and magic!
Thank you so much Cheryl – we hope Norm loves the soup! Happy New Year to both of you too!
I liked it up until I pureed it. I don’t know but once I did that it didn’t taste so great anymore. It’s me not you. Thanks for putting the recipe out there. It was my first time trying it. Next I would not puree it.
Thanks for your feedback Susan
Great soup. I’m starting a low carb diet and most of the recipes we have used in the past for leftover cooked turkey include a lot of carbs (noodles or stuffing). So we gave this a try. My wife is gluten free so we used 1/4 GF all-purpose flour. (some carbs but no too much). Worked great. We thought the spice level was a little bland for our taste when made as given. So after tasting it she increase pepper to 1 tsp. and added 1 1/2 tsp of McCormicks Gourmet poultry seasoning which we had on hand (whcih includes some marjoram, rosemary, and nutmeg along with the spices you have.) Came out really delicious and definitely will make again likely adding some of these extra spices.
Thank you so much for sharing this recipe with the world. May you and your family and all those you meet be blest this coming year. TB
Thank you so much Tom! We’re glad you were able to adjust the flavors to your liking! Have a wonderful holiday season!
Why do you end nearly every sentence in an exclamation point! Are you trying to get people interested! Because it doesn’t do that!
LOL M – it’s a bad habit that I’m fully aware of doing. 🙂 I love what I do and am very enthusiastic about food! Have a great weekend!
Thank you for replying gracefully to that distasteful and insulting comment. I admire your grace; I would have yelled my mouth off at that observation.
Thank you Anya! 🙂
I made this last night and was very happy with the result; creamy, rich and satisfying. I used my own, basic turkey stock which I had made a few days earlier and so the consistency was perhaps slightly different to that pictured here, but the flavours were great nonetheless. Thank you.
So glad you enjoyed the soup Greg! Thanks for taking the time to write to us today!
The link to your stock recipe does not work. Just FYI
Thanks so much for letting us know Lee! (Fixed now…)
Martha,
This soup sounds delicious!!! I have lots of leftover turkey and I need a new recipe for soup, making it tomorrow.Nothing better in this deary, rainy weather we are having than comforting homemade soup, Also a good way to use my homemade turkey broth from my freezer, only had to purchase leeks–and clip my last herbs.
You and Jack epitomize the importance family meals and sharing.
God bless,
Linda
Thank you so much Linda! I hope you had a great holiday and that you enjoy the soup!
This looks delicious. I’d like to serve it in bread bowls. Now I just have to get busy and make your turkey stock.
That is a great idea Lee – this would be perfect served in a bread bowl!