Turkey Pot Pie Soup
Turkey Pot Pie Soup is the best way to use leftover turkey! Easy to make in the instant pot, slow cooker or on the stove-it's healthy & tasty!
Servings: 6 people
Calories: 331kcal
Ingredients
- 1 tablespoon olive oil
- 1 cup celery chopped finely
- 1 cup carrot cut in small 1 inch circles or quartered
- 1 cup onion finely chopped
- 1 tablespoon garlic finely minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1.5 cups yukon gold Potatoes cut into 1/2 inch square pieces
- 1.5 cup yukon gold potatoes cut into quarters so that you can remove them at the end. about 2 small potatoes
- 3.5 cups cooked turkey
- 5 cups turkey broth or chicken broth
- 1/2 cup milk room temperature, regular or nondairy
- 1 cup frozen peas thawed
- 3 tablespoons fresh parsley 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. Cover the pot and bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 25 minutes or until large potato pieces are fork tender.
- After 25 minutes turn off the heat and remove the large potato pieces.
- Place large potato quarters, room temperature milk + 1/2 cup of broth *from the pot* (a couple ladles full!) into a blender. Blend until smooth. Add potato/milk mixture 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 ladles full!) into a blender. Blend 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. Blend until smooth. Add back into the pot along with frozen peas.
- Stir together until combined and smooth. Garnish with parsley and serve.
Video
Notes
Storage: You can store this soup in the refrigerator for up to 3 days. Freeze in airtight containers for up to 4 months.
Thicker Soup: If you want to thicken your soup you can whisk in a cornstarch slurry. Mix 1 tablespoon of cornstarch with 1/2 cup of broth and stir into the soup while it's cooking.
Make Homemade Broth: Homemade turkey broth takes this recipe over the top! It's very easy to make your own broth, just follow this turkey bone broth recipe!
Nutrition
Serving: 2cups (estimated) | Calories: 331kcal | Carbohydrates: 31g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 267mg | Potassium: 1230mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3852IU | Vitamin C: 54mg | Calcium: 104mg | Iron: 3mg
