Creamy Crock Pot Turkey Soup
Warm up your home with a bowl of Creamy Crock Pot Turkey Soup—a comforting, slow-cooked delight that turns leftover turkey into a velvety, hearty meal. Packed with tender turkey, vibrant carrots, celery, onion, and creamy potatoes, this soup is infused with a fragrant blend of thyme and parsley for that classic homestyle flavor. The rich, buttery roux and heavy cream added near the end of cooking create a luscious texture that will have everyone going back for seconds. With just 20 minutes of prep and a hands-off cook time, this recipe is perfect for busy days or cozy weekends. Serve it with a sprinkle of fresh parsley for a beautiful finishing touch. Ideal for holiday leftovers or anytime you're craving comfort food, this turkey soup is a must-try crock pot recipe.
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Recipe Information
Ingredients
- 3 cups cooked turkey, shredded or cubed
- 2 cups carrots, diced
- 1 cup celery, diced
- 1 medium yellow onion, finely chopped
- 2 cups potatoes, peeled and diced
- 3 cloves garlic, minced
- 6 cups unsalted chicken or turkey broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Add the shredded or cubed turkey, diced carrots, diced celery, chopped onion, diced potatoes, minced garlic, and chicken or turkey broth to the crock pot.
Sprinkle in the dried thyme, dried parsley, salt, and black pepper. Stir everything to combine.
Cover the crock pot and cook on low for 6 hours, or on high for 3 hours, until the vegetables are tender.
About 15 minutes before serving, prepare the creamy base. In a small saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes to form a roux, ensuring no raw flour taste remains.
Slowly whisk in the heavy cream, stirring constantly, until the mixture is smooth and thickened. Remove from heat.
Stir the creamy base into the crock pot, combining it well with the soup. Let it cook for an additional 10-15 minutes to meld the flavors.
Taste the soup and adjust seasoning with additional salt or pepper, if needed.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot.
Nutrition Facts
Calories |
2829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.0 g | 176% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 4828 mg | 210% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 23.5 g | ||
| Protein | 226.3 g | 453% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 470 mg | 36% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 6015 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
