creamy leftover turkey soup
Turkey
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.
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
Directions
- 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.
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