Creamy Turkey Soup...left over special

sue bronner


I started making this soup as a left-over special utilizing my left-over turkey from Thanksgiving dinner, for what my family and friends call our "Cold Turkey Party" (held on the Saturday after Thanksgiving). Our friends and family gather after the holiday to share our favorite foods, recipes, and stories that make the meal and the Holiday so special. Everyone leaves with great memories, and best more left-overs!

★★★★★ 1 vote
15 Min
40 Min


2 plus c
shredded, cooked turkey (left-over white and dark meat)
2 c
turkey or chicken stock
1 small
chopped onion
2 stick
chopped clelery stalks
4-5 medium
red potatoes, peeled and cubed
1 large
carrot, peeled and thinly shaved (sub packaged shredded carrots)
2 c
heavy whipping cream
1 Tbsp
poultry seasoning
1 Tbsp
thyme, dried
1 Tbsp
1 tsp
cayenne pepper
1-2 pinch
salt and pepper to taste
1-2 Tbsp
each of butter and oilive oil for saute


Roughly chop onion, celery and carrots (or sub the pkg shredded carrots). Peel and cube the red potatoes and shred the left-over turkey into bite size pieces.
2Over medium-high heat melt butter and oil in a dutch oven or deep pot and saute the onion, celery and carots for 3-5 minutes until softened. Add stock and potatoes and bring to a boil 3-5 minutes then reduce to simmer. Add the cream, turkey and seasonings - salt and pepper to taste and simmer for 40+ minutes. Turn to lowest setting and it can stay warm until your ready to serve.

About Creamy Turkey Soup...left over special

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