Leftover turkey potato chowder is a creamy, savory, and delicious soup that is loaded with lean protein. Made with both leftover turkey and mashed potatoes, it's the perfect way to transform holiday leftovers into something new and delicious in under 30 minutes. This thick, filling, and flavorful turkey potato soup is also made with just a few simple ingredients that you likely have stocked in your pantry and refrigerator. The best part? No one will know they're eating leftovers! It's that good.
Why You’ll Love Turkey Potato Chowder
- You’ll use holiday leftovers. Hands down, the best part about this turkey potato chowder is that it calls for leftover turkey and mashed potatoes. It’s the perfect post-holiday soup to use up those delicious leftovers. And it means way less prep work.
- Super thick and creamy. A thick, creamy, savory, indulgent leftover turkey soup is the best kind. It’s the ultimate comfort food! With ingredients like butter, flour, and cream, this soup is ultra comforting. And don’t forget that you’ll add mashed potatoes to the soup for even more comfort and creaminess.
- Incredibly fast and easy to make. Since we are throwing in a bunch of Thanksgiving leftovers, this turkey potato chowder is super easy to make, and it’s ready in under 30 minutes. Plus, it's a one pot meal, so clean up is a breeze.
Ingredients and Substitutions
To make this delicious leftover turkey potato chowder, you will need the following ingredients (full quantities in the recipe card below):
- butter
- onion
- garlic
- all-purpose flour
- chicken stock - you can substitute this with vegetable stock.
- mashed potatoes - this is a great recipe to use leftover Creamy Mashed Potatoes, Garlic Mashed Potatoes with Sour Cream, or Mascarpone Mashed Potatoes.
- cooked turkey - this is a great recipe to use leftover turkey from a Roast Turkey or Slow Cooker Turkey Breast.
- corn - I used frozen corn, but you can use canned corn too. Just be sure to drain and rinse them first.
- half and half cream - you can substitute with whole milk or heavy cream, or a combination of the two.
- seasoning - Italian seasoning, salt, and pepper.
- toppings - feel free to add your favorite toppings such as cheddar cheese, green onions, or corn kernels.
This recipe is also versatile. Feel free to add in your favorite vegetables such as carrots, celery, or peas.
How to Make the Best Turkey Potato Chowder
- Sauté aromatics. Melt In a large stockpot or 5.5 quart Dutch oven, melt butter over medium-high heat, until it starts to bubble, about 1 minute. Add onion and garlic and sauté until soft and tender and starting to brown, about 3-4 minutes.
- Make roux. Add flour and mix well until evenly combined with the onion mixture and continue to cook for another minute. Pour in stock and Italian seasoning and mix well. Bring the mixture to a simmer, about 3-4 minutes.
- Add mashed potatoes and simmer. Add in mashed potatoes, and stir until all the potatoes have broken up. Let the soup simmer over medium heat for 8-10 minutes until thickened, stirring occasionally.
- Add turkey. Add turkey and half and half cream. Cook until heated through, about 3-5 minutes. Add turkey and half and half cream. Cook until heated through, about 3-5 minutes. Stir in corn and season with salt and pepper to taste.
- Serve. Ladle into bowls and top with shredded cheddar cheese and green onions, if desired.
Storing Instructions
- How to store: Keep leftover turkey potato chowder in the fridge in an airtight container. How long this recipe lasts depends on how fresh your leftover mashed potatoes and cooked turkey are. Expect to eat it within 1-3 days.
- How to reheat: Reheat on the stove over medium-low heat until warmed through. You may have to add a splash of water if thickened too much when stored.
- How to freeze: You can safely freeze this leftover turkey potato soup for up to three months, but the texture of the soup will change. Because of the potatoes and the cream in the soup, freezing will make it lose some flavor and become slightly grainy. Allow it to defrost overnight in the refrigerator before reheating.
More Leftover Turkey Recipes
- Creamy Turkey Orzo Soup
- Leftover Turkey Fried Rice
- Turkey Wild Rice Soup
- Leftover Turkey Stuffed Bell Peppers
- Turkey Tetrazzini with Spinach
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Recipe
Turkey Potato Chowder
- Total Time: 35 minutes
- Yield: 4-6 servings
Description
Leftover turkey potato chowder is a creamy, savory, and delicious soup that is loaded with holiday leftovers. Quick and easy, ready in under 30 minutes.
Ingredients
- 2 tablespoons butter
- ½ small onion, diced
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1 teaspoon Italian seasoning
- 3 cups leftover mashed potatoes
- 2-3 cups cooked turkey, shredded or cubed
- 1 cup half and half cream
- ½ cup corn, frozen
- salt and pepper (to taste)
- cheddar cheese, shredded (optional, for topping)
- parsley, chopped (optional, for topping)
Instructions
- In a large stockpot or 5.5 quart Dutch oven, melt butter over medium-high heat, until it starts to bubble, about 1 minute. Add onion and garlic and sauté until soft and tender and starting to brown, about 3-4 minutes.
- Add flour and mix well until evenly combined with the onion mixture and continue to cook for another minute. Pour in stock and Italian seasoning and mix well. Bring the mixture to a simmer, about 3-4 minutes.
- Add in mashed potatoes, and stir until all the potatoes have broken up. Let the soup simmer over medium heat for 8-10 minutes until thickened, stirring occasionally.
- Add turkey and half and half cream. Cook until heated through, about 3-5 minutes. Stir in corn and season with salt and pepper to taste.
- Ladle into bowls and top with shredded cheddar cheese and green onions, if desired.
Notes
How to store: Keep leftover turkey potato chowder in the fridge in an airtight container. How long this recipe lasts depends on how fresh your leftover mashed potatoes and cooked turkey are. Expect to eat it within 1-3 days.
How to reheat: Reheat on the stove over medium-low heat until warmed through. You may have to add a splash of water if thickened too much when stored.
How to freeze: You can safely freeze this leftover turkey potato soup for up to three months, but the texture of the soup will change. Because of the potatoes and the cream in the soup, freezing will make it lose some flavor and become slightly grainy. Allow it to defrost overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
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Payal says
This is the 1st recipe of yours that I’m trying and it’s so delicious!!