15 Minute Creamy Turkey Potato Soup

A serving of Creamy Leftover Turkey Soup with Potatoes in a pretty leaf bowl and a parsley sprig.

5 from 4 votes

When you don't have much time but want a comforting soup with a lot of flavor and on the table in a hurry, this 15-Minute Creamy Turkey Potato Soup recipe is your answer!

Prep Time5

Cook Time10

Course: Main Course Soup, Soup - Main Course

Cuisine: American Comfort Food

Servings: servings

Calories: 90kcal

Author: Renee Goerger

Equipment

Ingredients

1 quart (4 cups) turkey or chicken stock (or broth) homemade or store-bought
2 cups chopped cooked turkey or chicken leftovers work great
2 bags (4.1 ounces each) Idahoan Baby Red Mashed Potatoes or your favorite variety
1 teaspoon kosher salt
¾ teaspoon black pepper or to taste
1 tablespoon chopped fresh parsley for garnish, optional

Instructions

Bring the stock or broth (either is fine) to a simmer in a large soup pot.
Make the potatoes (following the package directions) in a 3 quart saucepan.
Add the leftover turkey to the simmering stock and then spoon in the prepared potatoes. Season with salt and pepper.
Simmer for 10 minutes and garnish with fresh parsley before serving if desired.

Notes

Leftover turkey, chicken, and mashed potatoes will also work in this recipe.

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

May be frozen for up to 4 months in an airtight freezer container.

Nutrition