Everyone will love this creamy Turkey Soup recipe! It doesn't taste like turkey leftovers. Turkey soup can sometimes taste gamey and strong. However, adding bacon and cream compliment and create the perfect balance.
It's not just for after Christmas!
By the time Thanksgiving and Christmas are done, so is my appetite for turkey leftovers! Honestly, I don't always want to continue to eat turkey after the holidays, for days on end! It becomes turkey overload. Freeze the broth and make it later the in year when turkey hangover is done.
Make the broth right away. Usually an Instant Pot to too small to fit a whole turkey, so I make 2 batches of broth using my Instant Pot Bone Broth recipe. Alternative, use the Stovetop Turkey Broth method below.
How to Make Turkey Broth
Plan ahead and make turkey carcass broth after the holidays. Place into plastic soft drink bottles or plastic container and freeze for later. Shred any leftover turkey meat into the broth, and freeze together in your broth (which avoids freezer burn). Just defrost and you're ready to make this soup weeks after turkey day!
- Place turkey into a large stock pot. Add onions (including peels), garlic, celery, carrot, bay leaf, peppercorns and fresh herbs.
- Fill the pot with water and bring to a boil. Reduce heat and simmer for minimum 4 hours. The longer the better flavor, even up to 8 hours.
- Remove any large pieces of turkey and strain the broth with a colander over a bowl. For a clearer broth, strain a second time through a cheesecloth.
- Season with salt and pepper.
Easy Roux for Soup
Roux is used as a thickener when making soups and sauces. Usually requires mixing melted butter and flour, and cooking for a few minutes before adding liquid to thicken up. But this recipe has a short cut! Not done in the the traditional way, but it works perfectly and is so easy.
- Sauté vegetables and bacon in butter, until caramelized
- Sprinkle ½ cup flour over vegetables until coated
- Stir and cook for a few minutes, all butter will be absorbed (don't skimp on butter)
- Add the final ingredients to finish your turkey soup
How to make Leftover Turkey Soup
This is such an easy turkey soup recipe. All you need is to sauté the veggies, throw in your turkey and broth and finish with cream. So easy that it's done in about 30 minutes.
- Heat butter in a large stockpot over medium heat. Sauté onion, carrots, celery and bacon around 5 minutes, until it starts to caramelize.
- Add potatoes and garlic and cook for about 3 more minutes. Sprinkle the flour through mixture while stirring, cooking for another 2 minutes. This is the fast roux for thickening.
- Stir in the soup broth, turkey, bay leaf, thyme into the ingredients. Bring to a boil for about 10 minutes (until potatoes are done).
- Reduce heat, add whipping cream (heavy cream) and cook for another 2-3 minutes.
- Season with salt and black pepper and enjoy.
- Plan Ahead - make the turkey broth ahead of time, freeze and make soup weeks later
- Cornstarch - for a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water before adding into soup. Allow to cook for 2 more minutes to thicken up.
- Freeze It - freeze the shredded turkey inside the broth to avoid freezer burn
- Lower the Fat - use milk instead of cream, but add extra cornstarch as thickener (as in recipe notes)
- Add Bacon - double the amount of bacon to ½ pound for more flavor
- Substitute with Chicken - use chicken broth and shredded meat to make a tasty creamy chicken soup
Post Holiday Recipes You'll Love
- Thai Cauliflower Fried Rice
- Roasted Broccoli with Garlic & Soy
- Cabbage Soup
- Grilled Snapper with Mango Salsa
- Lettuce Wraps - San Choy Bow
- Puff Pastry Turkey Turnovers
A tasty recipe to enjoy any time of year, maybe even months later if freezing your broth. Potato and Bacon Leftover Turkey Soup recipe is a winner. A comfort food and the best way to use up turkey leftovers after the holidays. Bon Appetit! Приятного аппетита!
- 4 tablespoons butter
- 1 onion chopped
- 2 carrots diced
- 2 celery ribs diced
- ¼ lb (250g) bacon sliced
- 4 potatoes peeled and diced
- 3 garlic cloves minced
- 4 cups leftover turkey
- ½ cup flour
- 8 cups broth turkey or chicken
- 1 bay leaf
- 2 cups of whipping cream or use half and half
- 1 teaspoon thyme or sage
- salt and black pepper to taste
- Heat butter in a large stockpot over medium heat. Add the onion, carrots, celery and bacon. Sauté for around 5 minutes until it starts to caramelize.
- Add the potatoes and garlic and cook for about 3 more minutes. Sprinkle the flour through mixture while stirring, cooking for another 2 minutes. This is the fast roux for thickening.
- Stir in the turkey, bay leaf, thyme and soup broth into the ingredients. Bring to a boil for about 10 minutes (until potatoes are done).
- Reduce heat, add whipping cream and cook for another 2-3 minutes.
- Season with salt and black pepper and enjoy.