Creamy Turkey Soup Crock Pot
Transform your leftover turkey into the ultimate comfort food with this Creamy Turkey Soup made in the crock pot. Bursting with hearty chunks of tender turkey, vibrant carrots, celery, and peas, and thickened with a velvety blend of heavy cream and roux, this slow-cooked soup is a cozy, flavorful delight. The addition of potatoes lends a satisfying richness, while hints of garlic, thyme, and parsley elevate the savory broth. Ideal for busy days, this one-pot recipe requires just 20 minutes of prep before letting your crock pot do the rest, filling your home with an irresistible aroma. Perfect for feeding a crowd or meal prepping for the week, this creamy turkey soup is best served with crusty bread for dipping or warm crackers on the side. A comforting, easy-to-make dish that turns simple leftovers into a soul-soothing meal!
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Recipe Information
Ingredients
- 3 cups Cooked turkey (shredded or diced)
- 2 cups Carrots (sliced)
- 1 cup Celery (sliced)
- 1 medium Onion (chopped)
- 3 medium Potatoes (peeled and diced)
- 4 cups Chicken or turkey broth
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
- 2 cloves Garlic (minced)
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Frozen peas
Instructions
Prepare all ingredients by chopping vegetables, shredding or dicing the cooked turkey, and mincing the garlic.
In a small skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the melted butter and garlic, whisking continuously for 2 minutes to create a roux. Slowly add 1 cup of chicken or turkey broth to the roux, whisking to remove any lumps. Set aside.
In the crock pot, combine the shredded turkey, carrots, celery, onion, diced potatoes, the remaining 3 cups of broth, and the roux mixture. Stir gently to combine.
Season the mixture with dried thyme, dried parsley, salt, and black pepper. Stir to distribute the seasonings evenly.
Set the crock pot on low and cook for 6 hours, or until the vegetables are tender.
30 minutes before serving, add the heavy cream and frozen peas to the crock pot. Stir well and let the soup cook for the remaining time to blend the flavors.
Taste the soup and adjust the seasonings as needed.
Serve the creamy turkey soup warm, garnished with additional parsley if desired. Enjoy with crusty bread or crackers!
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 864 mg | 38% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.8 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1037 mg | 22% | |
*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.
