Leftover Turkey Soup

Since my family isn’t a big fan of turkey sandwiches, I’m always trying to find new ways to use the leftovers after Thanksgiving. I experimented with a recipe and now everyone looks forward to this soup. This recipe is a keeper and It uses most of our leftovers. If you’re looking for alternatives for leftover turkey, you might want to give this a try (you could half the recipe). I usually like cooking in large batches so that we have leftovers and sometimes freeze for quick meals during the busy weekdays.

Leftover Turkey Soup

Print Recipe

Ingredients

• 4 ounces bacon chopped or crumbled
• 2 medium Spanish onions diced
• 4 cloves garlic minced
• 6 tablespoons all-purpose flour
• 8 cups homemade turkey broth or store bought chicken broth
• 2 pounds potatoes peeled and cut into bite-sized pieces
• 4 to 6 cups leftover turkey meat
• 4 cups frozen corn
• 2 cups half-and-half
• 1 teaspoon fresh thyme
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• green onions (optional) slice green portion

Instructions

• In a large stockpot add all leftover turkey bones and cover with water. Bring to a boil then simmer for 4 to 8 hours. When complete, strain turkey broth and throw away the bones. If you don't have enough for the broth in the soup you can use chicken broth.
• In a large stockpot or dutch oven over medium-high heat add chopped bacon and render for about 3 minutes. If you don't have enough bacon fat to cook the onion, add about a tablespoon of butter. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute. Add flour and thyme and stir for about 30 seconds until incorporated. Add broth and potatoes, when it comes to a boil reduce to a simmer and cook for about 30 minutes until potatoes are tender.
• Add turkey, half-and-half, salt and pepper and cook until heated through for about 15 minutes. Serve and top with green onions and freshly ground pepper.