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Cream of Turkey Soup

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 6-8 servings


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


  1. 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.
  2. 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.
  3. Add vermouth and scrape up any browned bits from the bottom of the pan.
  4. Add stock, bring to a boil and reduce to a simmer. Cook for 10-15 minutes until the vegetables are tender and soft.
  5. Using an immersion blender, puree until smooth.
  6. Add turkey and heat to hot. Add cream and serve.