Turkey Pot Pie Soup

If you’re looking for a cozy, comforting meal that warms you from the inside out, this Turkey Pot Pie Soup is just what you need. It’s creamy, flavorful, and packed with tender turkey and fresh vegetables. Imagine coming home after a long day and having a bowl of this hearty soup waiting for you. It’s perfect for busy weeknights or family gatherings, especially when you want to make the most out of Thanksgiving leftovers.

This recipe holds a special place in my heart because it brings everyone together at the table. The blend of spices and fresh herbs creates an inviting aroma that makes your kitchen feel like home. Whether you’re serving it to family or friends, this dish is sure to please.

Why You’ll Love This Recipe

• Quick to prepare: With just under an hour from start to finish, dinner can be on the table in no time.
• Family-friendly: Kids and adults alike will love the rich flavors and creamy texture.
• Great for leftovers: Transform leftover turkey into something special without any fuss.
• Comforting flavor: Each spoonful is like a warm hug, making it perfect for chilly evenings.
• Versatile ingredients: You can easily adapt this recipe to use whatever veggies or proteins you have on hand.

Ingredients You’ll Need

Let’s talk about the ingredients for this delightful Turkey Pot Pie Soup! They are simple and wholesome, making it easy to whip up this delicious dish anytime. Here’s what you’ll need:

For the Base

• 4 slices of thick-cut bacon (1/2 lb), cut into small pieces
• 1 tablespoon unsalted butter
• 1 cup yellow onion, diced
• 1 cup celery, sliced
• 1 leek, white stalk, rinsed clean and sliced thin
• 1/4 cup all-purpose flour
• 1/2 cup dry white grape juice

For the Soup

• 1 lb Yukon gold potatoes, peeled and sliced into quarter rounds
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
• 1/2 to 1 teaspoon black pepper, freshly ground, to taste
• 2 cups water
• 2 cups low-sodium chicken broth
• 1 cup half-and-half

Adding Vegetables

• 3 carrots, peeled and cut into half moons
• 3 cups leftover turkey or chicken meat, shredded
• 1 cup frozen peas

Finishing Touches

• 1 teaspoon apple cider vinegar
• 2 teaspoons kosher salt
• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
• 1 tablespoon chopped chives (for garnish; omit if using dried herbs)
• Fresh thyme leaves (for garnish, optional)

Variations

One of the best things about this Turkey Pot Pie Soup is how flexible it is! Feel free to get creative with your ingredients based on what you have at home.

• Swap the protein: If turkey isn’t available, use shredded chicken or even a plant-based alternative for a vegetarian twist.
• Change up the veggies: Toss in whatever seasonal vegetables you have—zucchini or green beans would add a nice touch!
• Make it spicy: Add a pinch of red pepper flakes or some diced jalapeños if your family enjoys a bit of heat.
• Creamy alternatives: If you’re looking for a lighter version, substitute half-and-half with coconut milk or almond milk.

How to Make Turkey Pot Pie Soup

Step 1: Cook the Bacon

Heat a large Dutch oven or pot over medium-high heat. Cook those bacon pieces until they’re crispy—about 6-7 minutes. This step not only adds flavor but also gives you that lovely bacon fat to sauté your vegetables. Once crispy, remove with a slotted spoon and set aside on a paper towel-lined plate.

Step 2: Sauté the Vegetables

With about 1 tablespoon of bacon fat left in the pot, add in your butter. Let it melt over medium heat before tossing in the onions, celery, and leeks. Cook these beauties for about 2 minutes until they soften—this brings out their sweetness! Then mix in the flour for about one minute before adding the white grape juice. Stir gently so everything incorporates well.

Step 3: Add the Potatoes and Broth

Now it’s time to make it hearty! Add in those Yukon gold potatoes along with thyme, sage, and black pepper. Pour in water and low-sodium chicken broth followed by half-and-half. Cover that pot up tight and bring it all to a boil—it’s going to smell amazing!

Step 4: Simmer It Down

Once boiling, reduce your heat to simmering. Let it cook partially covered for about 10 minutes before adding those carrots. Continue simmering until all veggies are tender—another 5 minutes should do it! Toss back in your shredded turkey and peas while stirring gently until warmed through.

Step 5: Final Touches

To finish off this delicious soup, add apple cider vinegar and salt along with parsley. Give it a taste test; adjust seasoning as needed before serving hot!

Step 6: Serve Up!

Ladle generous portions into bowls or even warm bread bowls if you’re feeling extra cozy! Garnish with freshly cracked black pepper alongside chopped chives and thyme leaves for that gourmet touch!

Enjoy every comforting bite of your homemade Turkey Pot Pie Soup!

Pro Tips for Making Turkey Pot Pie Soup

Making a delicious Turkey Pot Pie Soup is easier than you might think! Here are some helpful tips to ensure your soup turns out perfectly every time.

• Use fresh herbs: Fresh thyme and sage add an aromatic depth that dried herbs can’t match. They brighten up the flavors and make your soup taste like it simmered all day long.

• Adjust the thickness: If you prefer a thicker soup, simply let it simmer uncovered for a few extra minutes to allow more evaporation. Conversely, for a lighter version, add more broth or half-and-half until you reach your desired consistency.

• Incorporate seasonal veggies: Feel free to swap in any seasonal vegetables you have on hand, like green beans or corn. This not only enhances the flavor but also adds a colorful touch to your dish.

• Make it ahead of time: This soup tastes even better the next day! Prepare it in advance and let the flavors meld overnight in the fridge. Just reheat gently before serving.

• Experiment with proteins: While turkey is traditional, don’t hesitate to use leftover chicken or even plant-based protein alternatives for a unique twist!

How to Serve Turkey Pot Pie Soup

Serving Turkey Pot Pie Soup can be as fun as making it! Whether you’re hosting a cozy dinner party or enjoying a family meal, here are some delightful ways to present this comforting dish.

Garnishes

• Chopped chives: Sprinkle fresh chives on top for a mild onion flavor that complements the richness of the soup.
• Fresh thyme leaves: A few sprigs of fresh thyme not only look beautiful but also enhance the herbal notes of the dish.

Side Dishes

• Crusty bread: A loaf of crusty artisan bread is perfect for dipping into the creamy soup. The texture contrasts beautifully with the smoothness of your dish.
• Simple salad: A mixed greens salad with a light vinaigrette adds freshness and balances the richness of the soup. Try including radishes or cucumbers for added crunch!
• Roasted vegetables: Roasted carrots or Brussels sprouts seasoned with olive oil and salt bring extra warmth and flavor to your table while complementing the soup.
• Cheesy biscuits: Fluffy cheese biscuits make an indulgent side that pairs wonderfully with any creamy soup, soaking up every last drop!

Now that you’re equipped with pro tips and serving suggestions, gather your ingredients and get ready to enjoy this satisfying Turkey Pot Pie Soup!

Make Ahead and Storage

This Turkey Pot Pie Soup is perfect for meal prep, making it a fantastic option for busy weeknights or for those who simply want to enjoy a comforting bowl of goodness later on. Here’s how you can store and enjoy this delicious soup!

Storing Leftovers

• Allow the soup to cool to room temperature before storing.
• Transfer the soup to an airtight container.
• Store in the refrigerator for up to 3-4 days.

Freezing

• Let the soup cool completely before freezing.
• Use freezer-safe containers or heavy-duty freezer bags.
• Label with the date and freeze for up to 3 months.
• For best results, consider freezing without adding the half-and-half; you can add it after thawing.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat in a pot over medium heat, stirring occasionally until heated through.
• For a creamier texture, add a splash of water or additional half-and-half during reheating.

FAQs

Here are some common questions about Turkey Pot Pie Soup.

Can I use chicken instead of turkey in Turkey Pot Pie Soup?

Absolutely! This recipe is flexible, and shredded chicken works beautifully in place of turkey. Just ensure it’s cooked through before adding it to the pot.

How long does Turkey Pot Pie Soup last in the fridge?

Turkey Pot Pie Soup can last in the refrigerator for about 3-4 days when stored properly in an airtight container.

Can I make Turkey Pot Pie Soup vegan?

To make this recipe vegan, substitute turkey with plant-based proteins like chickpeas or lentils. Use vegetable broth instead of chicken broth and replace half-and-half with coconut milk or another plant-based cream alternative.

What vegetables can I add to my Turkey Pot Pie Soup?

Feel free to customize your soup by adding vegetables like corn, green beans, or bell peppers. The beauty of this dish lies in its adaptability!

Final Thoughts

I hope you enjoy making this Turkey Pot Pie Soup as much as I do! It’s such a cozy dish that brings warmth and comfort to any table, whether you’re using up leftovers or creating a new family favorite. Don’t hesitate to put your own spin on it—happy cooking!