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A cozy bowl of Healthy Turkey Pot Pie Soup with bread off to the side
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5 from 10 votes

Turkey Pot Pie Soup

Healthy Turkey Pot Pie Soup is a creamy, delicious, paleo & Whole30 dinner! Easily made in your instant pot, crockpot or on the stove with your leftovers. You'll love how rich and flavorful this turkey pot pie soup is while being completely dairy free!
Course Main Course
Cuisine American
Keyword healthy turkey pot pie soup, leftover turkey recipes, turkey pot pie soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 331kcal
5
WW Freestyle Points 5

Ingredients

  • 2 tablespoons olive oil
  • 3.5 cups cooked BucherBox turkey
  • 1 cup celery chopped finely
  • 1 cup carrot cut in small 1 inch circles
  • 1 cup onion finely chopped
  • 1 tablespoon garlic finely minced
  • 1.5 cups yukon gold Potatoes cut into 1 inch pieces
  • 1.5 cup yukon gold potatoes cut into quarters so that you can remove them at the end. about 2 small potatoes
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 6 cups turkey broth
  • 1/2 cup almond milk
  • 1 cup frozen peas
  • 3 tablespoons parsley for garnish for garnish - optional

Instructions

Stovetop Instructions

  • Heat olive oil in a large pot on the stove. Add in the celery, carrot, onion, garlic, salt, pepper, rosemary and thyme. Sauté for 2 minutes or until slightly translucent.
  • Add potatoes, cooked turkey and broth in the pot. Do not add milk. Bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes.
  • Once cooked, remove the large potato pieces.
  • Place large potato quarters, almond milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot along with frozen peas.
  • Stir everything together until combined and smooth. Garnish with parsley and serve.

Crockpot Instructions

  • Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt, pepper, thyme and rosemary. Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended!)
  • Layer cooked vegetables, small/large potatoes and cooked turkey in the crockpot. Add broth. Do not add milk. Cover + set to low for 6 hours.
  • Once cooked, remove the large potato pieces.
  • Place large potato quarters, almond milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot along with frozen peas.
  • Stir everything together until combined and smooth. Garnish with parsley and serve.

Instant Pot Instructions

  • Set Instant Pot to regular sauté function. Add olive oil to the pot. Add in the celery, carrot, onion, garlic, salt, pepper, rosemary and thyme Sauté for 2 minutes or until slightly translucent. Add in small cut potatoes + stir.
  • Make sure to scrape the bottom of the pot to prevent a burn notice.
  • Add large potato quarters and cooked turkey on top of veggies. Pour in broth. Do not add milk.
  • Turn the Instant Pot to High Pressure (manual on older models), sealing and cook for 9 minutes. Allow it to natural release for 5 minutes. Manually release the rest of the pressure after 5 minutes.
  • Remove the large potato pieces.
  • Place large potato quarters, almond milk + 1/2 cup of broth *from the pot* (a few ladles full!) into a blender until smooth. Add back into the pot along with frozen peas.
  • Stir together until combined and smooth. Garnish with parsley and serve.

Video

Nutrition Facts

Nutrition Facts
Turkey Pot Pie Soup
Amount Per Serving (2 cups (estimated))
Calories 331 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 8mg3%
Sodium 267mg12%
Potassium 1230mg35%
Carbohydrates 31g10%
Fiber 5g21%
Sugar 5g6%
Protein 35g70%
Vitamin A 3852IU77%
Vitamin C 54mg65%
Calcium 104mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
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