This holiday season put those leftover turkey bones to use by making a homemade turkey soup! The addition of The Little Potato Company’s #creamerpotatoes and leftover Thanksgiving ingredients makes this soup totally festive!
Last month we celebrated Canadian Thanksgiving and while I did not make turkey, my Aunt Julia was more than happy to give me the turkey carcass from her dinner. She used to make this amazing turkey soup for us when we were kids and since then I have always looked into ways of utilizing all the Thanksgiving leftovers. While her soup did not use the actual turkey bones, I knew from past experience with homemade chicken stock that I would have no concerns making my own turkey stock! So, if you have some leftovers this American Thanksgiving, give this homemade turkey soup with creamer potatoes a try!
Making this soup requires specific steps and a few days. However, if you feel like using store-bought broth, that will work, too, and cut the soup making stage down drastically. But let me emphasize just how easy homemade stock is to make. I have made homemade chicken stock in the past, and also in the slow cooker (have yet to post that!) and you literally throw a bunch of ingredients into a stock pot and let it simmer for hours. That’s it. I don’t even worry about stirring. The stock is done when your desired taste is acquired (the more you boil the water down, the stronger the flavour.) *Note: I got at least 15 cups, maybe even more, of turkey broth! Don’t worry, I will be sharing how to use up the rest next week!
Once the stock is out of the way, this homemade turkey soup is a breeze to make. Had I had some leftover Little Potato Company creamer potatoes from my Thanksgiving dinner, I would just thrown them into the soup with everything else but there were none of those little guys left! Instead, near the end of the soup simmering time, I threw in a bag of Blushing Belle. Any of their varietals would work and had their fingerling potatoes been out at the time I would have thrown those in because they are my favourite (next to the Blushing Belle that is!) I do find the Blushing Belle add nice colour to an otherwise pretty colourless soup (but it sure was tasty according to the family!) Leftover corn worked perfectly here, but frozen or canned works, too! I mean, this homemade turkey soup is all about utilizing Thanksgiving leftovers!
This soup is made with homemade turkey broth, but you can sub in your favourite stock if you do not feel like making your own!
30 minPrep Time
9 hrCook Time
9 hr, 30 Total Time
- 1 turkey carcass
- 2 celery stalks
- 3 large carrots
- 2 large onions, roughly chopped
- 2 sprigs of fresh rosemary
- 6 sprigs of fresh thyme
- 1 head of garlic (no need to peel)
- Salt and pepper
- 1.5 lb bag of The Little Potato Company's Blushing Belle
- 2 lbs leftover turkey meat (we salvaged a lot off the turkey carcass)
- 10 cups homemade turkey broth (or more if desired.)
- 3 tbsp. olive oil
- 2 garlic cloves, minced
- 2 celery stocks, trimmed and sliced
- 1 red pepper, diced
- 1 lb carrots, cut into small matchsticks
- 1 leek, washed, trim, and diced
- 2 onions, diced
- 1 small can of corn (or leftovers from dinner!)
- Salt and pepper
- 4 sprigs fresh thyme
- 1 bay leaf (optional)
- For the stock, combine all the ingredients listed before "soup" in a large stock pot (our turkey carcass was huge so no way was I fitting this into a traditional pot!) Add enough water to cover the turkey carcass by about 1 inch. Bring to a boil and simmer, uncovered, for 4-8 hours, or until broth has reduced significantly and the flavours are bold (had my husband taste test here and there.) Strain into a bowl, allow to cool to room temperature, and place into refrigerator overnight.
- Sift through turkey bones to pick off any leftover turkey meat to include in the soup or use leftover turkey!
- The following day, remove broth from fridge and skim off any excess fat.
- In a large pot over medium heat, add the oil. When hot, add the celery, carrots, leek, red pepper, garlic, and onions. Season with salt and pepper. Cook for 10-15 minutes, or until translucent and softened, stirring occasionally.
- Pour in the stock, thyme, and bay leaf. Season with salt and pepper. Bring to a boil, and simmer, uncovered, for 15 minutes. Add in the potatoes and cook for another 15 minutes, or until they are fork tender. In the last few minutes add in the corn and turkey meat. Heat through and serve (making sure to remove the fresh herbs!)
While I have provided instructions on how to make this soup, I feel this meal is completely up to you in terms of ingredients and herbs. Have some leftover carrots, corn, and ham? Add them in! Switch it up, be creative, and remember who you are making it for (because if I was serving this to my dad there would be no onions in it!) This homemade turkey soup encourages you to use up leftovers and get the most for your money (you spent the money on that turkey so why not take it a step further with your own broth!) Throwing some creamer potatoes in the last 15-20 minutes beefs up this soup so you get as many bowls as possible 🙂
Speaking of beef, come back Monday to see what our entree was for Thanksgiving this year!
This is a sponsored post. I was fortunate enough to receive products and monetary compensation from The Little Potato Company. Though products were received, all opinions are my own and I would not recommend a product that I did not enjoy.