Go Back
+ servings
Turkey Mushroom and Potato Soup in a vintage serving bowl with a spoon.

Turkey, Mushroom, and Potato Soup

Use your Thanksgiving leftovers to make this satisfying turkey soup.
Course Soups and Stews
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 513kcal


  • 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)


  • 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.



Serving: 1g | Calories: 513kcal | Carbohydrates: 40g | Protein: 30g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 99mg | Sodium: 2508mg | Potassium: 1106mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1023IU | Vitamin C: 30mg | Calcium: 218mg | Iron: 3mg