Turkey-Potato Chowder Recipe

Put your Thanksgiving leftovers to good use with this turkey potato soup.

Turkey Potato Soup Ingredients

Here's what you'll need to make this incredibly easy turkey potato soup:

· Potatoes: This potato-turkey soup starts with two cups of peeled, diced potatoes.
· Vegetables: You'll need frozen mixed vegetables, a diced onion, and some diced celery.
· Broth: Use store-bought or homemade turkey or chicken broth.
· Turkey: This hearty chowder is a great way to use up leftover turkey.
· Herbs and spices: This turkey chowder is seasoned with parsley, poultry seasoning, Sriracha, and ground black pepper.
· Half-and-half: Fat-free half-and-half adds creaminess and richness. You can use milk, if you'd rather.
· Flour: Thicken things up with some all-purpose flour.
· Bacon: Garnish with cooked, crumbled bacon for a bit of texture and meaty flavor.

How to Make Turkey Potato Soup

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this leftover-friendly turkey chowder:

1. Cook the vegetables: Combine the potatoes, mixed vegetables, onions, celery, parsley and chicken broth in a saucepan. Bring to a boil, reduce the heat, cover, and simmer until the vegetables are tender.
2. Thicken and serve: Whisk half-and-half and flour together until smooth. Stir the mixture into the soup to thicken. Add the Sriracha and pepper, ladle into bowls, and garnish with bacon.

How to Store Turkey Potato Soup

Allow the turkey potato soup to cool completely, then transfer the leftovers to an airtight container. Refrigerate for up to three days. Reheat, stirring frequently, until piping hot in the microwave or on the stove.