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.Print
Note: Prep and Cook times listed do not include time to make our homemade turkey stock.
- ½ 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
- ¼ cup all-purpose flour
- ½ teaspoon celery salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dry sage
- 1 teaspoon dry thyme
- ¼ cup vermouth or dry white wine
- 5 cups turkey stock (see our homemade recipe here)
- 4 cups cooked turkey meat, diced
- ¼ cup half and half or light cream
- 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.
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