This delicious, hearty, and easy Leftover Turkey Soup with potatoes and mushrooms is topped with a generous amount of cheese and served with crusty bread on the side.
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 4servings
Ingredients
3tablespoonsbutter
2ribscelerydiced
1cupchopped green onions
8ouncesmushroomssliced
1teaspoonsalt
32ounceschicken or turkey stock
10.5ouncescream of chicken soup
2cupsYukon Gold potatoesdiced
2cupscooked turkeydiced
½teaspoonpepper
½teaspoondried thyme
4ouncesgrated 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
To serve with pasta or egg noodles, cook the pasta or noodles separately so they don't get too mushy. Add to individual serving bowls and ladle the soup over.
To make this soup in the slow cooker, after sauteeing the vegetables transfer everything to the crock pot and cook four about 3-4 hours on high or 4-5 hours on low.
Place in an airtight container and keep in the refrigerator for up to four days. To freeze, transfer the cooled soup into a freezer-safe container (or individual serving size containers) and freeze for up to 3 months.