Turkey Leftover Creamy Potato and Asparagus Soup
Transform your holiday leftovers into a comforting bowl of Turkey Leftover Creamy Potato and Asparagus Soup! This heartwarming recipe combines tender shredded turkey, velvety potatoes, and vibrant asparagus in a rich, creamy base infused with garlic, thyme, and a touch of Parmesan. Using an immersion blender, you can achieve the perfect texture—either silky smooth or rustic and chunky, depending on your preference. Ready in just 50 minutes, this quick and easy soup is perfect for cozy weeknight dinners or a next-day holiday feast. Garnished with fresh parsley, each steaming bowl delivers a delicious, elevated way to repurpose leftovers while reducing food waste. Perfect for post-Thanksgiving creativity, this soup is simple, satisfying, and packed with flavor!
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Recipe Information
Ingredients
- 2 cups cooked turkey, shredded
- 3 medium russet potatoes, peeled and diced
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 4 cups chicken or turkey stock
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parmesan cheese, grated (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, heat the unsalted butter and olive oil over medium heat.
Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another 1 minute, or until fragrant.
Add the diced potatoes and chicken or turkey stock to the pot. Bring the mixture to a boil over high heat, then reduce to a simmer.
Cover the pot and let the potatoes cook until tender, about 15 minutes.
Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend just half the soup or skip this step entirely.
Add the asparagus pieces and return the soup to a simmer. Cook the asparagus until tender, about 5-7 minutes.
Stir in the shredded turkey, heavy cream, dried thyme, salt, and black pepper. Let the soup heat through for about 5 minutes.
Taste and adjust the seasoning, adding more salt or pepper if needed.
If desired, stir in the grated parmesan cheese for an extra layer of flavor.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.9 g | 199% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 7131 mg | 310% | |
| Total Carbohydrate | 167.3 g | 61% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 20.3 g | ||
| Protein | 194.4 g | 389% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1040 mg | 80% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 5885 mg | 125% | |
*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.
