Make this hearty, satisfying Turkey, Mushroom, and Potato Soup to finish up your Thanksgiving leftovers. Top bowls with a generous amount of cheese and serve with crusty bread.
Sometimes the best recipes happen completely by accident. That's how this delicious soup happened.
It was late afternoon a few days after Thanksgiving 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 goodness, what a delicious soup it turned out to be!
All that leftover celery, onions, potatoes, and mushrooms combined with the turkey and stock made 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.
How to Make Turkey Mushroom and Potato Soup
This is one of the easiest soups you'll ever make. For real.
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.
Serve with some crusty bread or crackers. Delicious every time!
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Turkey, Mushroom, and Potato Soup
Ingredients
- 3 tbsp butter
- 1 cup diced celery
- 1 cup chopped green onions
- 8 oz mushrooms sliced
- 1 tsp salt
- 32 oz chicken or turkey stock
- 10.5 oz cream of chicken soup
- 2 cups diced Yukon Gold potatoes
- 2 cups diced cooked turkey
- ½ tsp pepper
- ½ tsp dried thyme
- 4 oz grated Fontina cheese (or cheese of your choice)
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
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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Lynda
I can't wait to make this recipe....YUM!
Thanks for sharing!
Mushrooms Canada
What a fantastic use of your leftovers! 'Tis the season for soup, and this one looks amazing!! Thanks for sharing...
-Shannon
Jamie
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
I love happy accidents! Since I adore mushrooms, this soup would be perfect in my eyes! Yum, Hugs, Terra
Lana
It sure was pretty nearly perfect to us, Terra. Great way to use all those leftovers!
Peg H
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
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
I just finished preparing a turkey pot pie with the leftovers. I have always liked reruns.
Miss P