Creamy Turkey and Potato Leftover Soup

• 2 cups shredded cooked turkey
• 4 cups mashed potatoes
• 4 cups turkey or chicken broth
• 1 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups frozen peas
• 1/2 cup grated Parmesan cheese (optional)
• Fresh parsley for garnish

Steps

1. 1 In a large pot, sauté onion and garlic until translucent.
2. 2 Stir in flour and cook for 1 minute.
3. 3 Gradually add milk while whisking to avoid lumps.
4. 4 Add broth, mashed potatoes, and thyme. Stir well.
5. 5 Bring to a gentle simmer and cook until thickened.
6. 6 Stir in turkey and peas. Heat through.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot, topped with Parmesan and parsley if desired.

Equipment

• Large pot
• Whisk

Variations

• Add a splash of cream for extra richness.
• Include diced carrots or celery for added texture.

Substitutions

• Substitute turkey broth with chicken broth if needed.
• Use heavy cream instead of milk for a richer soup.

Pairings

• Crusty bread
• Green salad

Nutrition

Tips

• Use leftover roasted turkey and mashed potatoes for the best flavor.
• For a creamier texture, blend a portion of the soup before combining.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with warm crusty bread.
• Pair with a simple green salad.

FAQ