If you’re looking for a cozy and comforting meal that warms the heart, you’re going to love this Turkey Pot Pie Soup! This recipe is not only a fantastic way to use up those Thanksgiving leftovers, but it’s also a wonderful option for busy weeknights when everyone needs something hearty and delicious. Picture a creamy soup filled with tender turkey, fresh veggies, and aromatic herbs—perfect for gathering around the table with your loved ones.

What makes this Turkey Pot Pie Soup special is its incredible flavor and ease of preparation. You’ll have a delightful dinner ready in less than an hour, making it ideal for any occasion. Whether it’s a casual family meal or a gathering with friends, this soup will undoubtedly become a favorite!

Why You’ll Love This Recipe

Quick and Easy: This recipe comes together in under an hour, perfect for those busy nights.
Comforting Flavor: The creamy texture and savory ingredients create a warm hug in a bowl.
Family-Friendly: Packed with vegetables and lean protein, it’s sure to please even the pickiest eaters.
Versatile Leftovers: It’s an excellent way to transform leftover turkey into something exciting.
Make Ahead Friendly: You can prepare it in advance and reheat it for quick meals throughout the week.

Ingredients You’ll Need

This Turkey Pot Pie Soup uses simple, wholesome ingredients that are easy to find. Each component adds its unique flavor to create the perfect cozy dish. Here’s what you’ll need:

For the Soup 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

Vegetables

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)
3 carrots, peeled and cut into half moons
1 cup frozen peas

For Flavor

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
1 teaspoon apple cider vinegar
2 teaspoons kosher salt
1 tablespoon chopped fresh parsley (or 1 teaspoon dried)

Garnish

1 tablespoon chopped chives (omit if using dried herbs)
Fresh thyme leaves (for garnish, optional)

Variations

Feel free to get creative with this recipe! It’s flexible enough to accommodate your tastes or what you have on hand.

Swap the protein: Use shredded rotisserie chicken or even cooked tofu for a vegetarian-friendly version.
Change up the veggies: Toss in whatever seasonal vegetables you have—zucchini or green beans would be delightful!
Make it gluten-free: Substitute all-purpose flour with a gluten-free blend to keep it friendly for gluten sensitivities.
Spice it up: Add a pinch of red pepper flakes if you like a little heat!

How to Make Turkey Pot Pie Soup

Step 1: Cook the Bacon

Heat a large Dutch oven or pot over medium-high heat. Sauté the bacon pieces until they are crispy—about 6-7 minutes. This step is essential because the rendered fat will add flavor to your soup. Once crisped up, use a slotted spoon to remove the bacon and set it aside on paper towels while leaving about 1 tablespoon of fat in the pot.

Step 2: Sauté the Aromatics

Add butter to the pot along with the reserved bacon fat. Melt it over medium heat before adding diced onion, sliced celery, and leek. Sauté these vegetables for about 2 minutes until soft; this helps build a flavorful base by bringing out their natural sweetness. Then mix in flour and cook for another minute before slowly pouring in white grape juice. Stir well for about 2 minutes to incorporate everything.

Step 3: Combine the Ingredients

Now it’s time to add in your Yukon gold potatoes along with thyme, sage, and pepper. Pour in water and low-sodium chicken broth followed by half-and-half. Cover the pot and bring everything to a boil; this is where all those lovely flavors will start mingling together!

Step 4: Simmer Until Tender

Once boiling, reduce heat to simmer partially covered for about 10 minutes. Add your carrots during this time so they can soften without losing their crunch—about another 5 minutes should do! Finally, toss in your shredded turkey or chicken along with peas and cooked bacon until everything is warmed through.

Step 5: Final Touches

Stir in apple cider vinegar along with salt and parsley right before serving. Taste your creation—don’t hesitate to adjust seasoning if necessary!

Step 6: Serve Up!

Ladle your hearty soup into bowls or serve them in warm bread bowls for extra comfort! Garnish each serving with black pepper crackles, chopped chives, and optional fresh thyme leaves for that final touch of freshness.

Enjoy every last spoonful of this Turkey Pot Pie Soup; it’s bound to become one of your family’s cherished recipes!

Pro Tips for Making Turkey Pot Pie Soup

Creating the perfect Turkey Pot Pie Soup is all about the little details that enhance flavor and texture.

Use fresh herbs: Fresh thyme and sage add a vibrant flavor to your soup that dried herbs simply can’t match. They brighten up the dish and infuse it with a delightful aroma.
Don’t rush the sautéing: Taking time to properly sauté your vegetables until they’re softened and fragrant builds a solid flavor base for your soup. This step is crucial for maximizing the overall taste.
Adjust thickness to your liking: If you prefer a thicker soup, you can let it simmer longer or add an extra sprinkle of flour. Conversely, if it’s too thick, just stir in more broth or half-and-half until you reach your desired consistency.
Experiment with seasonings: Feel free to adjust the seasoning as per your taste. A pinch of cayenne pepper or smoked paprika can add an exciting twist to the flavor profile of your soup.
Make it a day ahead: Soups often taste even better the next day as flavors meld together. Consider making it ahead of time and storing it in the fridge for an easy meal later in the week.

How to Serve Turkey Pot Pie Soup

This comforting dish can be served in various appealing ways that are sure to impress family and friends!

Garnishes

Chopped fresh chives: Their mild onion flavor provides a lovely pop of color and taste.
Fresh thyme leaves: A few sprigs or leaves on top not only look beautiful but also enhance the herbaceous notes of the soup.
A sprinkle of freshly cracked black pepper: This adds a touch of spice and elevates the overall presentation.

Side Dishes

Crusty bread: A warm loaf or baguette is perfect for dipping into your creamy soup, adding texture and heartiness to the meal.
Simple green salad: A refreshing salad with mixed greens, cherry tomatoes, and a light vinaigrette balances out the richness of the soup.
Roasted vegetables: Seasonal roasted veggies like carrots, Brussels sprouts, or zucchini complement this dish beautifully while providing additional nutrients.
Cheesy garlic biscuits: These delightful treats pair wonderfully with any soup, offering a cheesy, buttery addition that’s hard to resist.

Enjoy making this Turkey Pot Pie Soup! It’s not just food; it’s an experience filled with warmth and comfort that brings everyone together at the table.

Make Ahead and Storage

This Turkey Pot Pie Soup is perfect for meal prep! Not only does it taste better the next day as the flavors meld together, but it also stores well for future meals. Here’s how to keep your delicious soup fresh and ready to enjoy.

Storing Leftovers

Allow the soup to cool completely before transferring it to an airtight container.
Store in the refrigerator for up to 3-4 days.
If you plan to store it longer, consider freezing instead.

Freezing

Portion the soup into freezer-safe containers or resealable bags.
Leave some space at the top of the containers or bags for expansion.
Label with the date and freeze for up to 3 months for optimal freshness.

Reheating

Thaw frozen soup in the refrigerator overnight before reheating.
Heat on the stove over medium heat until warm, stirring occasionally.
Alternatively, microwave in a microwave-safe bowl, stirring every minute until heated through.

FAQs

Here are some common questions about Turkey Pot Pie Soup:

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

Absolutely! This recipe works wonderfully with shredded chicken as well. Just substitute the turkey with an equal amount of cooked chicken.

How do I make Turkey Pot Pie Soup gluten-free?

To make this soup gluten-free, simply replace all-purpose flour with a gluten-free flour blend or cornstarch. Adjust liquid amounts as needed for desired thickness.

Can I add other vegetables to my Turkey Pot Pie Soup?

Yes! Feel free to customize your soup by adding vegetables like green beans, corn, or bell peppers based on your preference or what you have on hand.

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

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

Final Thoughts

I hope you find joy in making this comforting Turkey Pot Pie Soup! It’s a delightful way to use up leftovers while creating something truly special for your family. Don’t hesitate to make it your own by adding your favorite veggies or herbs. Enjoy every spoonful of warmth and flavor—happy cooking!

Turkey Pot Pie Soup

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Author: Autumn
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves approximately 6
Category: Main
Method: Cooking
Cuisine: American

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Description

Warm up with this creamy and satisfying Turkey Pot Pie Soup, the perfect dish for using up leftover turkey from your holiday feast! This heartwarming soup is filled with tender turkey, fresh vegetables, and aromatic herbs, creating a comforting meal that your family will love. In under an hour, you can whip up this delicious bowl of goodness, making it an ideal option for busy weeknights or casual family gatherings. With its rich flavor and wholesome ingredients, this Turkey Pot Pie Soup is bound to become a staple in your home.

Ingredients

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1 tablespoon unsalted butter
1 cup yellow onion, diced
1 cup celery, sliced
1 cup leeks, sliced thin
1 lb Yukon gold potatoes, peeled and sliced
3 carrots, cut into half moons
2 cups low-sodium chicken broth
2 cups water
1 cup half-and-half
2 cups cooked turkey (or chicken)
Fresh herbs: thyme and sage

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Instructions

In a large pot, melt butter over medium heat. Sauté onions, celery, and leeks until soft.
Add Yukon gold potatoes, carrots, thyme, sage, salt, and pepper. Stir well.
Pour in chicken broth and water; bring to a boil.
Reduce heat and simmer for about 15 minutes until potatoes are tender.
Stir in the cooked turkey and half-and-half; heat through.
Adjust seasoning if needed before serving.