Turkey and Potato Soup

A classic homemade soup from Thanksgiving leftovers and hearty root vegetables.

Leftover Turkey and Potato Soup Recipe from bakedbyrachel.com

One thing that stands out in my mind from holidays as a child, the soup. Or rather, the leftovers turned into soup. After Thanksgiving was over and bellies were full, my mom would save the turkey bones for soup. I remember her chopping up veggies and adding them to the pot along with what remained of the turkey. The aromas were perfect and wafted through the house. How can you not love freshly made stock or soup?

But that’s where my memory stops. Like mother like daughter, some items are made for yourself or for someone specific in the house. I don’t remember ever eating the soup but it did smell great. I’m sure it was the vegetables holding me back. Again, like mother like daughter since my oldest won’t touch veggies in her soup, just the noodles and broth. Can’t entirely say I blame her.

Leftover Turkey and Potato Soup Recipe from bakedbyrachel.com

Recreating that childhood memory, one that I’m sure is common in many homes, I made soup. Only I went a step further, being a food blogger I didn’t make a turkey for the sake of making a turkey. Nope, I made a turkey for the sake of leftovers. Craziness I know but thankfully turkeys don’t require a ton of work. Even better, I got a crazy deal on a turkey last year and it’s been sitting in our deep freezer ever since.

So be prepared for a few more awesome turkey leftover recipes just in time for Thanksgiving. As awesome as cold turkey leftovers are, sometimes a good recipe for them is even better. As for this soup, it’s your classic homemade turkey noodle soup with deep flavor and chunks of tender potatoes throughout. In the future I might choose to leave out the noodles, because they have a habit of sucking up all of the liquid but it still tastes seriously amazing. Canned soup has nothing on homemade!

Leftover Turkey and Potato Soup Recipe from bakedbyrachel.com

Homemade Turkey and Potato Soup

A classic homemade soup from Thanksgiving leftovers and hearty root vegetables.
Cook Time1 hr 45 mins
Total Time1 hr 45 mins
Course: Soup
Cuisine: American
Keyword: Slow cooker
Servings: 6

Ingredients

Stock ingredients:

  • 1 turkey carcass
  • 2 1/2 - 3 quarts water
  • 1 yellow onion
  • 3 celery stalks
  • 3 carrots
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

Soup ingredients:

  • 1 tbsp olive oil
  • 1 1/4 C celery chopped
  • 1 1/4 C carrots chopped
  • 1 C yellow onion chopped
  • 1 clove garlic minced
  • 2 bay leaves
  • 1/2 tsp salt
  • 1/2 tsp ground white pepper
  • Reserved turkey stock
  • 3 C potatoes peeled and chopped
  • 2 C leftover turkey
  • 1 C pasta optional

Instructions

  • In a large Dutch oven of stockpot, add all stock ingredients. Bring to a boil, then reduce to a simmer for 1 hour. Carefully remove bones, discard. Pour remaining liquid through a mesh strainer, into a large bowl or stockpot. Press  liquid out of vegetables, then discard. Clean Dutch oven.
  • Heat olive oil in Dutch oven over medium heat. Add vegetables, cooking until lightly browned or roughly 4-5 minutes. Add bay leaves and seasonings, cooking for 1 minute. Add potatoes and turkey stock, bring to a boil. Reduce to a simmer and cook for 30 minutes or until vegetables are tender.
  • Meanwhile, shred turkey and set aside. If desired, cook pasta separately until nearly done. Add turkey and optional pasta to Dutch oven, cooking for an additional 5-10 minutes. Skim off any foam. Discard bay leaves and divide among bowls.

Notes

An original recipe from Baked by Rachel

I had the chance to try out Calphalon’s new AccuCore Roaster and AccuCore Dutch oven. When they first arrived I was surprised by the weight of the roaster! It’s not your average super lightweight and flimsy roaster. This one has weight to it, which is perfect considering it’s meant to hold up to a 25lb turkey! For a full description on the AccuCore line, read this. Not only is the line beautiful (and can act as a mirror in a pinch) but they cleaned up easily too.

Dutch ovens remind me of soup and chili, which beyond my childhood memories is what lead me to making soup in Calphalon’s new AccuCore Dutch oven. It was meant to be. I love this for it’s beauty and easy of use. It heated wonderfully but best of all it can go from stovetop (to oven) to table.

 

**GIVEAWAY IS NOW CLOSED**

Giveaway details:

Courtesy of Calphalon one Baked by Rachel reader will win (1) one AccuCore Roaster and (1) one AccuCore Dutch oven. Giveaway is valued at $330.

This giveaway is open until Wednesday November 14th, 2012 at 11:59 EST.  Winner must be at least 18 years old and a US resident. Winner will be randomly selected and emailed. Winner has 48 hours to respond or another winner will be chosen. Main entry must be completed or extra entries will not count.

*Disclaimer: I received product to review and use in my home. All opinions are my own. Giveaway is sponsored by Calphalon. 

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