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A white bowl of creamy leftover turkey soup, garnished with chives on a white dishtowel with a bronze spoon next to it.
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5 from 2 votes

Creamy Leftover Turkey Soup

Creamy Leftover Turkey Soup with Potatoes and Corn is a rich and hearty chowder that's perfect for using leftovers from Thanksgiving! This easy warming recipe comes together in less than 30 minutes and is sure to be a family favorite.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: Holiday
Servings: 4

Ingredients

  • 2 Tablespoons unsalted butter
  • 1 teaspoon olive oil
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 3 Tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 lb potatoes peeled and cut into 1/2-inch cubes
  • 3 cups cubed or shredded cooked turkey
  • 2 cups frozen corn
  • 1 cup heavy cream
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • Freshly ground black pepper
  • Thinly sliced fresh chives for garnish

Instructions

  • In a large stockpot or Dutch oven, heat butter together with olive oil over medium heat.
  • When the butter is melted add the chopped onions and cook until translucent but not brown, about 3 minutes.
  • Add the garlic and stir for 30 seconds.
  • Sprinkle with flour and stir until mixed through, about 30 seconds.
  • Pour 1 cup chicken broth in and whisk until combined. Then add the remaining broth and the potatoes. Bring to a boil, then let simmer for 10 - 12 minutes until potatoes are tender.
  • Add cubed turkey, corn, and heavy cream. Cook until heated through, about 3-5 minutes.
  • Stir in dried thyme and season with salt and pepper to taste.
  • Sprinkle with chives and serve.

Notes

  • Leftover Variations: Don't limit yourself to just turkey. You can also make this soup with leftover chicken or other proteins. You can also add other leftovers to the soup, like carrots, ham, or peas.
  • Saute Aromatics: Sauté the onions and garlic until they are fragrant and translucent, as this will enhance the soup's overall flavor.
  • Thicker chowder: If you prefer a thicker chowder, transfer about half the mixture (before adding corn and turkey in step 6) into a blender and blend until smooth.
  • Don't Overcook the Potatoes: Be cautious not to overcook the potatoes, as they can become mushy. Cook them until they are tender but still hold their shape.
  • Adjust Seasoning: Taste the soup and adjust the seasoning with salt and pepper as needed. Seasoning is crucial to bringing out the flavors.
  • Homemade Turkey Stock: If you have leftover turkey bones, consider making homemade turkey stock to use in the soup for a richer flavor.
  • Garnish Creatively: Get creative with garnishes like shredded cheese, crispy bacon bits, or chopped green onions to add extra flavor and visual appeal.
  • Make Ahead: This soup can be made in advance and reheated. In fact, the flavors often develop even further when it's reheated.
  • Store Properly: Store any leftover soup in airtight containers in the refrigerator for a few days or freeze it for longer storage.

Nutrition

Calories: 508kcal | Carbohydrates: 30g | Protein: 31g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 157mg | Sodium: 1309mg | Potassium: 643mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1095IU | Vitamin C: 9mg | Calcium: 78mg | Iron: 2mg