This comforting creamy turkey soup is a great way to repurpose your Thanksgiving leftovers. The vegetables are perfectly tender and the broth is creamy and flavorful—a perfect soup for when there's a chill in the air!

EatingWell.com, August 2021

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Credit: Fred Hardy

Recipe Summary test

active:
30 mins
total:
45 mins
Servings:
6

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter and oil in a large pot oven over medium heat. Add leek, carrots and celery; cook, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute. Stir in flour; cook, stirring constantly, until the vegetables are coated in flour, about 1 minute. Stir in broth, milk, potato, salt and pepper.

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  • Increase heat to medium-high and bring to a boil, stirring until the liquid thickens slightly, about 1 minute. Reduce heat to medium and simmer, partially covered, stirring occasionally, until the potatoes are tender, about 15 minutes.

  • Stir in turkey and peas. Simmer until warmed through and the peas are bright green, about 2 minutes. Sprinkle each serving with celery leaves, thyme and ground pepper, if desired.

To make ahead

Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

Nutrition Facts

1 2/3 cups
322 calories; fat 12g; cholesterol 97mg; sodium 453mg; carbohydrates 23g; dietary fiber 4g; protein 30g; sugars 8g; niacin equivalents 8mg; saturated fat 5g; vitamin a iu 4745IU; potassium 489mg.
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