Delicious leftover turkey pot pie soup that will keep you toasty

Looking for creative ways to feed your family with those tasty Thanksgiving leftovers? Forget the tired turkey sandwiches. Instead, deliciously surprise them with this leftover turkey pot pie soup inspired by Jessica Gavin.

You’ve heard of traditional turkey pot pie, but pot pie soup with turkey leftovers? Yes! And you’re going to fall in love with this scrumptious recipe because it swaps out the expected flour and dairy-heavy sauce for a garlicky cauliflower puree that becomes the luscious base for the soup. The result is a flavorful, belly-warming meal that is chock-full of good-for-you turkey and vegetables. We think this is one of the best recipes to kick off an interlude of healthy eating before it’s time to dig into the indulgences of the winter holiday season.

ALSO TRY: Simple and easy leftover Thanksgiving turkey balls

The best soups are made by layering flavors throughout the cooking process. This pot pie soup starts with a lovely saute of aromatics: Onions, celery, corn, and mushrooms deliciously exert their own savory signature that builds the first layer of flavors.

We’re ready to cook!


Cook the vegetables in olive oil

In a large heavy-bottomed pot over medium-high heat, saute the onion, carrot, celery, corn, and mushrooms for about 3 minutes.

Cook the vegetables in olive oil


Add broth, potatoes, and herbs

Add 3 cups chicken broth along with potatoes, fresh thyme and rosemary, and the dried bay leaf to the vegetable mixture. Stir to combine. Bring the mixture to a boil over high heat, then reduce the heat to medium, and cover the pot. Cook, stirring occasionally, for 15 to 20 minutes or until the potatoes are tender.

Add broth, potatoes, and herbs


Stir in turkey and peas

Once the potatoes are fork-tender, add the leftover turkey and peas to the soup. Reduce heat to low.

Stir in turkey and peas


Cook the garlic in butter

Fresh garlic sauteed in butter gives this soup a lovely garlic flavor. Melt butter in a nonstick skillet over low heat. Add the minced garlic and cook, stirring often, for 5 to 6 minutes. The garlic will be fragrant and golden. Don’t let it brown.

Cook the garlic in butter


Cook the cauliflower in a large pot of boiling water

Bring a large pot of water to a boil over high heat. Add the cauliflower florets and cover the pot. Cook the cauliflower for 7 to 10 minutes or until it is fork-tender.

Cook the cauliflower in a large pot of boiling water


Transfer cauliflower to a blender

Pureed cauliflower gives this soup a low-fat creaminess. Use a slotted spoon to transfer the cauliflower from the pot to a blender. Add 2 cups of chicken broth and the garlic to the blender and blend until the mixture is smooth.

Transfer cauliflower to a blender


Add the cauliflower puree to the soup

Pour the garlicky cauliflower puree into the turkey and vegetable mixture, stirring to combine. Add more chicken broth to achieve desired consistency. Season the soup with salt and pepper. Remember to remove the bay leaf.

Add the cauliflower puree to the soup


Serve this soup hot with a fresh herb garnish

Transfer the soup to a serving dish and garnish with minced fresh parsley. This soup is best served hot.

Serve this soup hot with a fresh herb garnish


Comfort food at its best!

Comfort food at its best!


Rich and creamy without all of the fat!

Rich and creamy without all the fat


Try a spoonful

Try a spoonful


Savory and delicious!

Savory and delicious!


Leftover turkey pot pie soup

Yield 8 servings

Ingredients

  • 1-1/2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 cup diced celery
  • 1 cup corn
  • 1 cup sliced brown mushrooms
  • 7 cups hot chicken broth, divided into 3 cups, 2 cups, and 2 cups
  • 2 cups diced, peeled russet potatoes
  • 1 teaspoon fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1 bay leaf, dried
  • 3 cups leftover turkey, cubed or shredded
  • 1 cup frozen peas
  • 2 tablespoons butter
  • 8 cloves garlic, minced
  • 7 cups cauliflower florets, leave a few larger pieces
  • 2-1/2 teaspoons kosher salt, more to taste
  • 1 teaspoon freshly ground black pepper, more to taste
  • 1/4 cup minced fresh parsley for garnish

Instructions

  1. In a large, heavy-bottomed pot, heat olive oil over medium-high heat.
  2. Add onion, carrot, celery, corn, and mushrooms. Saute for 3 minutes.
  3. Add 3 cups chicken broth along with potatoes, thyme, rosemary, and bay leaf, stirring to combine.
  4. Bring soup to a boil over high heat, then reduce heat to medium, cover with lid, and cook, stirring occasionally, for 15 to 20 minutes or until the potatoes are tender.
  5. Reduce the heat to low and stir in the turkey and peas.
  6. Meanwhile, in a nonstick skillet over low heat, melt the butter. Add the garlic and cook, stirring often, for 5 to 6 minutes. Do not let the garlic brown. Remove from heat and set aside.
  7. In a large pot over high heat, bring water to a boil. Add the cauliflower and cook, covered, for 7 to 10 minutes or until the cauliflower is fork-tender. Do not drain.
  8. Using a slotted spoon, transfer the cauliflower pieces to a blender.
  9. Add 2 cups of hot chicken broth and the garlic to the cauliflower. Blend for several minutes until the puree is smooth.
  10. Stir the cauliflower puree into the turkey and vegetable mixture. Add more of the chicken broth to the soup to achieve desired consistency.
  11. Add salt and black pepper to season. Remove the bay leaf.
  12. Serve the soup hot, garnished with minced parsley.

Courses Main dish