Creamy Turkey Potato Soup
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!
Servings: 6 servings
Calories: 90kcal
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
Serving: 1serving | Calories: 90kcal | Carbohydrates: 0.3g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 51mg | Sodium: 49mg | Potassium: 119mg | Fiber: 0.04g | Sugar: 0.02g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
