Description

This hearty and comforting Turkey Potato Soup is packed with tender turkey, crispy bacon, and creamy potatoes. Enhanced with aromatic herbs, sharp cheddar, and a silky cream finish, this savory soup is perfect for using up leftover turkey and warming up on chilly days. The soup is made by sautéing vegetables and bacon, creating a roux for thickness, and simmering the potatoes until tender before adding turkey and cheese for rich flavor.

Ingredients

Meat and Protein

2 cups leftover turkey (shredded or cubed)
2 oz bacon (or pancetta)

Vegetables

1 medium onion (finely chopped, about 120 g / 4 oz)
2 carrots (finely chopped, about 150 g / 5 ½ oz)
2 celery stalks (finely chopped)
2 garlic cloves (minced)
2 lbs all-purpose potatoes (peeled and chopped)

Fats and Oils

1 tablespoon olive oil
2 tablespoons butter
½ cup heavy cream

Dry Ingredients

4 tablespoons all-purpose flour
1 teaspoon thyme (dried)
1 teaspoon rosemary (dried)
1 teaspoon fine sea salt
½ teaspoon ground black pepper

Liquids

2 cups chicken stock
2 cups whole milk

Dairy

5 oz sharp cheddar cheese (grated)

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Instructions

Prepare Ingredients: Shred or cube the leftover turkey. Chop the bacon or pancetta, finely chop the onion, carrots, celery, and mince the garlic. Peel and cube the potatoes. Keep ingredients separated due to varied cooking times.
Sauté Bacon and Onions: Heat olive oil in a pan over medium heat. Add chopped bacon and onions and cook for about 4 minutes until onions are softened and golden but not browned.
Sauté Vegetables: Add carrots, celery, and garlic to the pan. Cook for an additional 3 minutes, stirring occasionally to soften the vegetables without browning.
Make Roux: Add butter to the sautéed mixture and let it melt. Sprinkle flour over and stir constantly for 1-2 minutes until the roux becomes lightly golden and toasted.
Add Stock: Gradually whisk in the chicken stock to the roux mixture until smooth and combined.
Simmer Potato Soup: Add chopped potatoes, whole milk, thyme, rosemary, sea salt, and black pepper. Bring the soup to a boil, then reduce heat to a simmer. Partially cover and cook for 20-25 minutes until potatoes are tender. Stir occasionally to prevent sticking.
Add Turkey: Stir in the shredded or cubed turkey and gently reheat the soup without boiling.
Add Cream and Cheese: Incorporate the heavy cream carefully, ensuring the soup does not return to a boil. Gradually add grated sharp cheddar, stirring until fully melted and combined.
Season to Taste: Taste the soup and adjust seasoning with additional salt and pepper if desired. Serve warm.

Notes

Use leftover cooked turkey for best flavor and texture; fresh cooked turkey can also be used.
Using pancetta instead of bacon will add a slightly different but delicious flavor.
Chicken stock can be homemade or store-bought; low sodium versions help control the saltiness.
Do not boil after adding cream to prevent curdling.
Sharp cheddar adds a rich, tangy finish but milder cheese can substitute if preferred.
This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American