This creamy Thanksgiving Soup recipe includes turkey, potatoes, carrots, and corn. Enjoy it year-round, or make it with holiday leftovers.
Warm, cozy soups are perfect for cold fall and winter nights! Top this turkey potato Thanksgiving soup with cornbread croutons, or serve it with homemade dinner rolls.
Tonia’s Notes
This soup is a great way to use Thanksgiving leftovers! But you can make it whenever you want, even if you don’t have leftover turkey. I used turkey tenderloin, which is available year-round and isn’t frozen! Or you can make it with chicken.
We’ve already made this soup several times, and my whole family enjoys it. My toddler nephew was over one of the evenings we had it for dinner, and he couldn’t get enough of it!
How To Make
Sauté
Melt the butter and warm the olive oil. Then, saute the onions before adding the diced carrots, celery, and minced garlic.
Seasoning
Sprinkle with flour, salt, black pepper, dried thyme leaves, and ground sage. Cook for two minutes while stirring.
Liquids
Add the chicken broth and milk. Stir until the flour is dissolved before adding the diced potatoes, corn, and bay leaves. Simmer for 12-15 minutes, stirring often.
Turkey
Finally, add the diced turkey and cook until heated through. Remove the bay leaves and garnish with fresh parsley before serving.
Storage Tips
- Make Ahead: Save the leftover turkey from Thanksgiving and store it in the freezer to make this recipe!
- Refrigerator: Store leftovers in an airtight container in the fridge for 2-3 days.
- Freezer: Freeze leftovers in an airtight container for up to a month.
- Reheat: Allow frozen leftovers to thaw in the fridge overnight. Reheat in the microwave or on the stovetop.
Soup Recipes
Thanksgiving Soup
Equipment
Ingredients
- 3 tablespoons butter
- 3 tablespoons olive oil
- ½ cup diced onion
- ½ cup chopped carrots
- ½ cup chopped celery
- 1 teaspoon minced garlic
- 6 tablespoons all-purpose flour
- 2 bay leaves
- 1 teaspoon kosher salt
- 1 teaspoon coarse ground black pepper
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground sage
- 4 cups chicken broth
- 2 cups whole milk
- 2 cups diced potatoes
- 1 cup corn
- 2 cups cooked, diced turkey or chicken
- 1 tablespoon chopped fresh parsley
Instructions
- Warm the butter and olive oil in a large pot over medium heat. Add the diced onions and saute for 4-5 minutes.
- Add the chopped carrots, chopped celery, and minced garlic. Saute for 2-3 minutes.
- Stir in the flour, salt, pepper, dried thyme leaves, and ground sage. Cook while stirring for 2 minutes.
- Pour in the chicken broth and whole milk. Stir until the flour is dissolved.
- Add the diced potatoes, corn, and bay leaves. Bring the soup to a boil, then reduce heat and simmer for 12-15 minutes until the potatoes are tender, stirring occasionally.
- Stir in the cooked, diced turkey and cook for 3-4 minutes or until heated through.
- Remove from heat. Discard the bay leaves. Garnish with chopped parsley and serve with cornbread croutons.
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