Looking for a turkey and potato soup recipe to use up that leftover holiday turkey? Try this rich and creamy homemade chowder that's loaded with turkey, potatoes, and mixed vegetables and topped with salty bacon crumbles. A touch of Sriracha added just before serving adds a subtle kick, but if you're concerned about it being too spicy, just leave it out — you'll still love this delicious soup! It's ready in just 35 minutes and will soar to the top of your family's favorite soup list. Serve with oyster crackers or slices of crusty bread.
Ingredients
- potatoes: 2 cups (peeled and diced)
- frozen mixed vegetables: 2 cups
- onion: 0.25 cup (diced)
- celery: 0.25 cup (diced)
- fresh parsley: 1 tsp (chopped)
- Swanson® Chicken Broth: 2 cups
- ½ cups diced leftover cooked turkey: 1 piece
- poultry seasoning: 0.5 tsp
- ½ cups fat-free half-and-half: 1 piece
- all-purpose flour: 0.25 cup
- sriracha sauce: 0.5 tsp (optional)
- salt and ground black pepper: (to taste)
- slices cooked bacon, crumbled: 2 piece
Metric Conversion
Stages of cooking
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Combine potatoes, mixed vegetables, onions, celery, parsley and chicken broth in a large saucepan over medium heat; bring to a boil. Reduce heat, cover, and simmer gently until vegetables are tender, about 10 minutes. Stir in turkey and poultry seasoning.
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Whisk half-and-half and flour together in a small bowl until smooth; stir mixture slowly into the hot soup. Continue to stir until soup thickens slightly and reaches a chowder-like consistency, about 5 minutes. Stir in Sriracha, salt, and pepper.
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Ladle into soup bowls and garnish with crumbled bacon.
