Print Recipe

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


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


  • 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.


An original recipe from Baked by Rachel