Creamy Turkey & Vegetable Soup – Easy, Cozy, Delicious

Creamy Turkey & Vegetable Soup is your weeknight dinner hero. If your fridge is still hiding leftover turkey from Sunday or Thanksgiving, this is the cozy, creamy, and veggie-packed solution your whole family will actually look forward to. With comforting textures, fresh herbs, and just the right amount of richness, this one-pot wonder makes your kitchen smell like a warm hug—and keeps the dishes to a minimum.

In the middle of chaotic workweeks, picky kids, and “what’s for dinner?” debates, creamy turkey & vegetable soup checks all the boxes. It’s hearty enough to fill you up, creamy without being too heavy, and has plenty of veggies to feel good about. Plus, it’s perfect for using up roasted turkey, but if you’re out, shredded rotisserie chicken does the trick in a pinch. Now let’s talk about how this deliciousness comes together.

Table of Contents

What is Creamy Turkey & Vegetable Soup?

Creamy Turkey & Vegetable Soup is a thick, stew-like soup that blends roasted turkey with classic veggies like carrots, celery, peas, and potato. The base is made with chicken or turkey broth and whole milk (no cream needed), thickened gently with a bit of flour and butter for that luscious, velvety texture.

It’s the kind of soup that feels like it’s been simmering all day—even though it takes less than 45 minutes. Think of it like chicken pot pie’s soupier cousin, but without the crust drama. Leeks bring a mild, oniony flavor, and fresh thyme adds that earthy, just-picked aroma that makes this soup so comforting. Whether you’re meal prepping or need something quick and cozy, this soup fits the bill.

Reasons to Try Creamy Turkey & Vegetable Soup

Let’s be honest—there are a million soup recipes out there. But creamy turkey & vegetable soup? It’s in a league of its own. For starters, it’s ridiculously simple. No need for fancy ingredients or complicated techniques. Just basic pantry staples, a good pot, and about 30–40 minutes.

Another reason? It’s family-friendly. Even picky eaters who usually side-eye peas might surprise you here. The creamy broth makes everything extra lovable. It’s also super flexible—swap in shredded chicken, toss in extra greens, or make it dairy-free with your go-to plant milk.

Still not convinced? This soup keeps beautifully in the fridge or freezer, so it’s ideal for prepping ahead. It’s the perfect way to stretch leftover turkey into a second (or third) satisfying meal without anyone noticing they’re eating repeats.

Ingredients Needed to Make Creamy Turkey & Vegetable Soup

• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 ½ cups chopped leeks (white and light green parts only)
• 1 cup thinly sliced carrots
• 1 cup thinly sliced celery + extra leaves for garnish
• 1 tablespoon minced garlic
• 2 teaspoons fresh thyme leaves (plus more for garnish)
• 3 tablespoons all-purpose flour
• 4 cups unsalted chicken or turkey broth
• 2 cups whole milk
• 1 large Yukon Gold potato (about 8 oz), cut into ½-inch cubes (leave the skin on!)
• ½ teaspoon salt
• ½ teaspoon ground black pepper (plus more for garnish)
• 4 cups shredded roasted turkey
• 1 cup frozen green peas

Step-by-Step Guide: How to Make Creamy Turkey & Vegetable Soup

Making this Creamy Turkey & Vegetable Soup is as satisfying as it is simple. Whether you’re a confident home cook or someone just figuring things out, this step-by-step guide will walk you through every part of the process in clear, cozy detail—no stress, no mystery. Just you, a pot, and the promise of comfort in a bowl.

Before you start chopping, you can check out our kitchen prep tips for time-saving tricks like how to safely clean leeks or how to dice potatoes without turning them to mush. Once you’re ready, let’s dive in!

Step 1: Build Your Flavor Base

Start by placing a large soup pot or Dutch oven on the stove over medium heat. Add 2 tablespoons of unsalted butter and 1 tablespoon of extra-virgin olive oil. As the butter melts, it should foam slightly—this is your sign to move forward.

Add 1 ½ cups of chopped leeks, 1 cup of sliced carrots, and 1 cup of sliced celery to the pot. Stir occasionally with a wooden spoon. You’re not just cooking these veggies—you’re coaxing out their natural sweetness. This base is the heart of your soup’s flavor, so give it 6 to 8 minutes to soften and turn fragrant. (If your kids are veggie-resistant, this mellowed-down base often wins them over.)

Want a garlic shortcut or leek swap? Our ingredient substitution guide can help you make smart swaps without compromising flavor.

Step 2: Stir in Garlic and Fresh Thyme

Now that your veggies are softened and smelling heavenly, add 1 tablespoon of minced garlic and 2 teaspoons of fresh thyme leaves. Stir constantly for about 1 minute—this quick burst of heat releases essential oils from the garlic and thyme, deepening your flavor.

This step might seem small, but it’s a game-changer. It’s what turns “just soup” into “oh wow, what is this magic?”

Step 3: Thicken with Flour

Next, sprinkle 3 tablespoons of all-purpose flour evenly over the veggies. Stir well so everything is coated. Keep it moving for about 1 minute. This isn’t just about mixing—it’s about cooking the flour just enough to nix that raw taste while prepping it to thicken your soup later.

If you’re avoiding gluten, check out our creamy mushroom chicken soup which uses a cornstarch slurry for thickening—same cozy vibes, gluten-free!

Step 4: Add Broth, Milk, and Potatoes

Pour in 4 cups of unsalted chicken or turkey broth, followed by 2 cups of whole milk. Give it a good stir, scraping up any bits stuck to the bottom (those are flavor gold). Then add 8 oz of diced Yukon Gold potatoes, ½ teaspoon of salt, and ½ teaspoon of black pepper.

Increase the heat to medium-high and bring everything to a gentle boil. Stir occasionally until the mixture starts to thicken—this usually takes about a minute.

Quick tip: Keep the potato skins on for texture and a nutritional boost. If you want a deeper dive into potato choices, we compare textures in our rustic autumn vegetable soup post.

Step 5: Simmer Until the Potatoes Are Tender

Once your soup is bubbling, reduce the heat to medium and partially cover the pot (leave the lid slightly ajar). Let it simmer for about 15 minutes, stirring now and then. You’re aiming for potatoes that are tender but not falling apart.

If the soup seems too thick at any point, add a splash of broth or milk to loosen it up. You’re the boss here.

Step 6: Stir in the Turkey and Peas

Add 4 cups of chopped or shredded roasted turkey and 1 cup of frozen green peas to the pot. Let everything simmer gently for 2 to 3 minutes, just until the turkey is warmed through and the peas turn bright green.

The peas should still pop a little when you bite into them—don’t let them go dull or mushy. This quick finish brings life and color to the dish.

Pro tip: If you’re out of turkey, shredded rotisserie chicken is a great backup. For more leftover makeover ideas, check out our healing chicken soup.

Step 7: Garnish and Serve

Ladle the soup into bowls and finish with a sprinkle of celery leaves, extra thyme, and a crack of black pepper if you’d like a little kick.

Pair it with a slice of crusty bread or a side salad, or just cozy up with a big spoon. You’ve earned it.

By following this step-by-step guide, you’re guaranteed a silky, savory, veggie-packed bowl that brings comfort with every bite. Whether you’re meal-prepping, feeding a crowd, or just warming up on a chilly day, this Creamy Turkey & Vegetable Soup recipe has your back.

If you loved this, don’t miss our 30-minute cauliflower chicken soup for another quick and nourishing dinner win.

What to Serve with Creamy Turkey & Vegetable Soup

You can absolutely serve this soup on its own—it’s that filling—but if you want to round things out, here are a few dreamy pairings. A crusty sourdough baguette or a grilled cheese sandwich never hurt. You could also go light and fresh with a simple green salad (something with a zippy vinaigrette to balance the richness).

Trying to stay low-carb? A side of roasted broccoli or cauliflower works beautifully. Or if you’re feeling indulgent, garlic knots. Because, well… garlic knots.

And if you love a soup that’s comforting and nutrient-packed, definitely check out our 30-minute cauliflower chicken soup or healing chicken and rice soup.

Key Tips for Making Creamy Turkey & Vegetable Soup

• Leeks 101: Leeks hide dirt like pros. Slice first, then soak in cold water and swish around before draining. Trust us—your teeth will thank you.
• Leftover Friendly: This is the soup for leftover turkey. Just chop it up and toss it in. No turkey? Rotisserie chicken saves the day.
• Don’t Overcook the Peas: Add peas last to keep them green and sweet. Overcooked peas = sadness.
• Potato Texture Matters: Yukon Golds hold their shape but stay buttery soft. Skip the russets—they’ll fall apart.
• Make it lighter: Sub in 2% milk or unsweetened oat milk for a lighter version. It’ll still be rich and satisfying.

Storage and Reheating Tips for Creamy Turkey & Vegetable Soup

Creamy soups can be tricky, but not this one. Store leftovers in an airtight container in the fridge for up to 5 days. Want to freeze it? Go for it—just know the texture may shift a bit when reheated (the milk might separate slightly, but a quick stir fixes that).

To Reheat:

• Microwave: Zap it in 1-minute bursts, stirring in between. Add a splash of milk or broth if it thickens too much.
• Stovetop: Warm gently over medium heat, stirring occasionally. Again, a little liquid can help loosen it up.

Great for grab-and-go lunches or those nights when cooking feels like a chore.

FAQs

Can I use chicken instead of turkey?
Absolutely! Rotisserie chicken or leftover chicken breast works like a charm.

Can I make this dairy-free?
Yes—use a plant-based butter and oat milk or almond milk. The texture might be slightly less creamy, but still delish.

How do I make it gluten-free?
Swap the flour for a 1:1 gluten-free flour blend, or use cornstarch (mix 1.5 tablespoons with water before adding).

What if I don’t have leeks?
Yellow onions or shallots are a solid backup. They won’t give the exact flavor, but they’re still tasty.

Can I throw in other veggies?
Of course! Try chopped spinach, corn, or even mushrooms if you’re feeling wild.

Final Thoughts

Creamy Turkey & Vegetable Soup is the kind of meal that brings everyone to the table without fuss. It’s warm, cozy, and flexible enough to suit just about any fridge situation. Whether you’re cleaning out leftovers, feeding a hungry crew, or just craving a creamy, veggie-packed bowl of comfort, this one hits the spot every time.

Don’t forget to try more feel-good soups like our anti-inflammatory golden turmeric soup or glowing spiced lentil soup for your next cozy night in.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

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