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–+ servings
Bowl of turkey leek potato soup.

Turkey Leek Soup

Tami McBride
Use leftover turkey to make this easy 30 minute turkey leek soup recipe with potatoes. Fresh vegetables and herbs make this soup a true comfort food experience. It's going to become a family favorite.
4.64 from 25 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Dish (Entrée)
Cuisine Soup
Servings 8 cups
Calories 143 kcal

Ingredients
  

  • 3½ cups of turkey or chicken, cooked and shredded
  • 1 cup of potato, peeled and cubed (About 2 medium Yukon Gold or russet potatoes)
  • 2 medium leeks, white base and light green parts, sliced (about 1 cup)
  • ⅓ cup of celery chopped (about 1 stalk)
  • ½ cup of onion, diced
  • 1 large garlic clove
  • 1½ tablespoons of olive oil
  • 6 cups of turkey or chicken broth (Better Than Bouillon chicken base recommended)
  • 1½ teaspoon of dried sage (or 1½ tablespoons fresh, chopped)
  • 1 teaspoon of dried oregano (or 2 fresh sprigs)
  • ½ teaspoon of dried thyme (or 1 fresh sprig)
  • 1 teaspoon of dried rosemary, crushed (or 1 fresh sprig)
  • 1 tablespoon fresh parsley chopped (or 1 teaspoon dried)
  • 1 teaspoon of salt
  • ¼ teaspoon of black pepper freshly ground
  • 2 to 3 teaspoons of fresh lemon juice

Instructions
 

  • SHRED the leftover turkey.
  • PEEL and CUBE the potatoes.
  • SLICE the leeks. Soak them in a bowl of water for a few minutes. Swish them around to remove any dirt. Then drain them.
  • CHOP the celery.
  • MINCE the onion and garlic.
  • ADD the olive oil and onion to a cold stock pot. Turn on medium heat.
  • SWEAT the onion slowly and cook it for 3 to 4 minutes until it begins to soften.
  • ADD the garlic and cook for 1 minute.
  • ADD the celery and leek and cook for 2 to 3 minutes more until they begin to soften.
  • POUR in the broth, turkey, potatoes, sage, oregano, thyme, rosemary, and parsley.
  • STIR to combine.
  • COVER and bring to a boil.
  • LOWER HEAT and SIMMER for 10 to 15 minutes, or until the potatoes are soft, but not mushy.
  • REMOVE the soup from the heat and add the fresh lemon juice. Stir to combine all ingredients.
  • TASTE and add salt and pepper. Adjust seasonings as needed.
  • SERVE with dinner rolls, bread sticks, or cornbread.

Notes

  • Store leftovers in an airtight container in the fridge for 3 to 4 days.
  • Freeze leftovers in a freezer-safe container for up to 6 months.
 
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Nutrition

Serving: 1cupCalories: 143kcalCarbohydrates: 10gProtein: 16gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 45mgSodium: 1027mgPotassium: 364mgFiber: 1gSugar: 2gVitamin A: 466IUVitamin C: 10mgCalcium: 43mgIron: 2mg
Keyword leftover turkey, turkey recipe, turkey soup
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