Best Creamy Turkey Soup Recipe
This creamy turkey soup transforms leftover turkey into a restaurant-quality meal with tender chunks of meat, aromatic vegetables, and a velvety cream broth. The classic roux-thickened base creates a silky texture that clings to every ingredient, while fresh thyme and garlic add layers of comforting flavor perfect for cold days.
Equipment
- Large heavy-bottomed pot or Dutch oven At least 6-quart capacity
- Sharp chef's knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle For serving
- Immersion blender Optional, for partially blended version
Ingredients
For the Soup Base
- 4 tablespoons unsalted butter 56g
- 1 medium yellow onion about 1 cup or 150g, diced
- 3 medium carrots about 1 cup or 120g, peeled and diced
- 3 stalks celery about 1 cup or 100g, diced
- 4 cloves garlic minced
- 1/4 cup all-purpose flour 30g
- 6 cups turkey or chicken broth 1.4 liters
- 2 medium Yukon Gold potatoes about 300g, peeled and diced into 1/2-inch cubes
- 3 cups cooked turkey about 1 pound or 450g, cut into bite-sized pieces
- 1 cup heavy cream 240ml
- 1 cup frozen peas 140g
For the Seasonings
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- fresh parsley chopped, for garnish
Instructions
- Dice the onion, carrots, and celery into uniform 1/4-inch pieces. Peel and cube the potatoes into 1/2-inch pieces, placing them in cold water to prevent browning, and mince the garlic finely.
- Melt the butter in a Dutch oven over medium heat, then add the diced onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until vegetables soften and the onion becomes translucent, then add garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour evenly over the vegetables and stir to coat thoroughly. Continue stirring and cook for 2-3 minutes to eliminate the raw flour taste, creating a thick paste-like roux.
- Slowly pour in 2 cups of broth while stirring constantly to prevent lumps, then add the remaining 4 cups of broth. Add the drained potatoes, bay leaf, and thyme, then bring to a boil over medium-high heat before reducing to a simmer.
- Allow the soup to simmer gently for 15-20 minutes, stirring every 5 minutes, until the potatoes are fork-tender. Skim off any foam that rises to the surface and adjust salt and pepper to taste.
- Stir in the cooked turkey pieces and frozen peas, then slowly pour in the heavy cream while stirring. Add the garlic powder and allow the soup to heat through for 5 minutes without boiling.
- Remove the bay leaf and discard it. Taste and adjust seasonings as needed, then ladle the hot soup into bowls and garnish with freshly chopped parsley.
Notes
- Use a combination of dark and white turkey meat for the best texture and flavor balance.
- Don't skip cooking the roux properly for 2-3 minutes to eliminate any raw flour taste.
- Keep the heat at medium-low after adding cream to prevent curdling; never let it boil.
- For homemade turkey stock, simmer the turkey carcass with aromatics for 2 hours for richer flavor.
- For a thicker soup, mash some potatoes against the pot or blend 1-2 cups with an immersion blender.
- Store leftovers in airtight containers in the refrigerator for 3-4 days; soup freezes well for up to 3 months.
- When reheating, warm over medium-low heat and add a splash of broth if the soup has thickened too much.
- Substitute rotisserie chicken for turkey if making this recipe outside of holiday season.
- For a lighter version, use half-and-half instead of heavy cream and thicken with a cornstarch slurry.
- Add wild rice or egg noodles for a heartier variation; cook noodles in the last 10 minutes.
Nutrition
Serving: 1BowlCalories: 385kcalCarbohydrates: 24gProtein: 24gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 115mgSodium: 890mgPotassium: 680mgFiber: 3gSugar: 5gVitamin A: 95IUVitamin C: 25mgCalcium: 10mgIron: 12mg
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