Turkey Pot Pie Soup is creamy, herbaceous, and loaded with vegetables and tender turkey. It's an easy and lightened up way to enjoy all of the flavors and textures of a classic Turkey Pot Pie.
Think of what you typically have left in your refrigerator and pantry the day after Thanksgiving. If you're like me you have carrots and celery that didn't make it to a vegetable platter; potatoes that didn't get mashed; extra onions, bought 'just in case'; plenty of leftover turkey, and a picked clean carcass, the perfect base for homemade stock. That's all you need to make a delicious Turkey Pot Pie soup.
How to Make Turkey Stock
Making stock from scratch is an optional step for this recipe, but it's well worth the minimal effort. Just place your turkey carcass, and enough water to cover it, in a large pot along with a quartered onion, a couple of carrots and celery ribs that you've coarsely chopped, a teaspoonful of peppercorns and a big handful of fresh parsley. Bring the pot to boil and then reduce the heat. Let it simmer away until about half of the liquid has evaporated. Then strain out the solids, salt to taste, and you're left with wonderfully flavorful stock.
I love to pair this soup with either Pie Crust Crackers (often made with Lard Pie Crust scraps) or biscuit crackers, made from leftover Homemade Biscuits. (If you've never made these you must. You'll find the recipe on the biscuit post.)
How to Make Turkey Pot Pie Soup
Step 1: In a medium saucepan, cook and stir onion in olive oil over medium heat until softened. Add potatoes, carrots and celery. Cook and stir 2 minutes more. Add broth and sage; simmer until vegetables are nearly tender.
Step 2: Meanwhile, to thicken soup, melt butter in a small saucepan over medium heat. Whisk in flour all at once and continue whisking 1-2 minutes more. Stir into soup.
Step 3: Add cooked turkey to soup. Simmer until thickened, about 3 minutes, stirring occasionally. Stir in half and half and season to taste with salt and pepper. Serve.
Turkey Pot Pie Soup
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 carrots diced, peeled if you like
- 2 ribs celery diced
- 1 pound Yukon Gold potatoes diced
- 4 cups turkey stock or chicken stock
- 2 teaspoons minced fresh sage or 1 teaspoon dry sage
- 4 Tablespoons butter
- 4 Tablespoons flour
- 3 cups cooked turkey meat cut into 1-inch cubes
- ½ cup half and half
- salt and freshly ground black pepper
- Heat olive oil over medium heat in a medium saucepan. Add onion, lightly sprinkle with salt to sweat liquid and keep from browning; cook and stir 2 to 3 minutes until softened and translucent. Add carrots, celery, and potato; cook and stir 2 minutes more. Add broth and sage; bring to boil. Reduce heat and simmer 6 minutes or until vegetables are nearly tender.
- Meanwhile, make a roux: melt butter in a small saucepan over medium heat. Once butter melts, add flour all at once. Whisk constantly for a minute or two, just to cook out the raw flour taste.
- Add cooked turkey and roux to broth mixture and stir to combine; bring to simmer. Cook and stir until thickened, about 3 minutes. Stir in half and half and season to taste with salt and freshly ground black pepper. Serve.