Use up your Thanksgiving leftovers to make this satisfying and delicious turkey, mushroom, and potato soup.
Sometimes the best recipes happen completely by accident. That’s how this delicious soup happened.
It was late yesterday afternoon when I realized that I had absolutely nothing planned for supper. The grandkids were getting hungry and it was either get in the kitchen and cook or go out. Honestly, I was so tired I would have just skipped dinner rather than put forth the effort of making myself presentable for going out. So into the kitchen I went.
I started pulling out Thanksgiving leftovers that I thought might go together in a soup. And, my word, what a delicious soup it turned out to be! All that leftover celery, onions, potatoes, and mushrooms combined with the turkey and stock to make a flavorful and nutritious soup that we all thoroughly enjoyed. Even the kids. Though I did have to fish all the mushrooms out of their bowls. Still.
Use your Thanksgiving leftovers to make this satisfying and delicious turkey, mushroom, and potato soup. Click To Tweet
How to Make Turkey Mushroom and Potato Soup
Start by sauteing some celery, onions, and mushrooms with butter in a soup pot. Then just add the stock, cream of chicken soup, potatoes, turkey, and seasonings. Let that all simmer together just until the potatoes are cooked through. Top individual servings with grated cheese.
Enjoy!
More Soup Recipes on Never Enough Thyme:
turkey soup recipes from Other Bloggers:
- Creamy Wild Rice and Turkey Soup from Taste and Tell
- Turkey Soup from Mixed Greens
- Turkey Tortilla Soup from Laylita’s Recipes
- Spicy Tomato and Turkey Soup with Ditalini from Iowa Girl Eats
Pin to Your Pinterest Soup Board!
Turkey, Mushroom, and Potato Soup
Use your Thanksgiving leftovers to make this satisfying turkey soup.
Ingredients
- 3 tblsp. butter
- 1 cup diced celery
- 1 cup chopped green onions
- 8 oz. mushrooms, sliced
- 1 tsp. salt
- 32 oz. chicken or turkey stock
- 1 can cream of chicken soup
- 2 cups diced Yukon Gold potatoes
- 2 cups diced, cooked turkey
- 1/2 tsp. pepper
- 1/2 tsp. dried thyme
- 4 oz. grated Fontina cheese
Instructions
- Melt the butter in a large soup pot. Add the celery, onions, and mushrooms. Cook, stirring occasionally, until celery and onions are wilted and mushrooms and cooked down (about 6-7 minutes).
- Add remaining ingredients. Bring to a boil. Reduce heat to a strong simmer and cook until potatoes are done (about 15-20 minutes).
- Serve in individual bowls topped with grated cheese.
Notes
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1012 Total Fat: 58g Saturated Fat: 22g Trans Fat: 0g Unsaturated Fat: 30g Cholesterol: 350mg Sodium: 1776mg Carbohydrates: 32g Fiber: 4g Sugar: 6g Protein: 88g
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Lynda says
I can’t wait to make this recipe….YUM!
Thanks for sharing!
Mushrooms Canada says
What a fantastic use of your leftovers! ‘Tis the season for soup, and this one looks amazing!! Thanks for sharing…
-Shannon
Jamie says
You are so right…. soup is almost always an ad lib dish for us and probably why we love making it. I love the look of your soup and have been craving something similar. Perfect! Especially with those big slices of mushrooms! Wow!
Terra says
I love happy accidents! Since I adore mushrooms, this soup would be perfect in my eyes! Yum, Hugs, Terra
Lana says
It sure was pretty nearly perfect to us, Terra. Great way to use all those leftovers!
Peg H says
Lana, I just wanted to let you know I used your Turkey & Southern Cornbread Dressing recipe for the 3rd year in a row, and once again they were both HUGE hits with the family! Thank you SO much for a recipe that makes cornbread dressing that tastes like my mom’s.
Guess what I’m gonna try next? (Uh huh -this soup recipe that sounds sooo good.) Thank you!
Lana says
I’m so glad to hear that you’ve been using this recipe and enjoying it so much! And I’ll bet you’re going to love that soup as well.
Miss P says
I just finished preparing a turkey pot pie with the leftovers. I have always liked reruns.
Miss P