This Leftover Turkey Chowder Potato Soup is pure comfort in a bowl. It is warm, creamy, and filling, so it feels just right when you want a meal that settles everyone down at the table. I like it because it turns simple leftovers into something that tastes thoughtful and homemade.
The flavor comes from a cozy mix of unsalted butter, yellow onion, celery, carrots, flour, low-sodium chicken broth, whole milk, russet potatoes, leftover turkey, cheddar cheese, sea salt, black pepper, and fresh chives. Together, these ingredients create a thick chowder with a mild savory taste, a soft potato bite, and a gentle cheesy finish. Since the turkey is already cooked, the soup comes together without much fuss, and the cheddar adds extra richness at the end.
The method is easy to follow, too. First, you sauté the onion, celery, and carrots in butter until they soften. Then you stir in the flour, whisk in the broth and milk, and simmer the potatoes until tender. After that, you add the turkey and cheese, let everything turn creamy, and finish with salt, pepper, and chives. Best of all, the full recipe takes about 50 minutes, and it makes 6 servings at about 340 kcal each.
This Leftover Turkey Chowder Potato Soup is perfect for chilly nights, busy weeknights, or the day after a holiday meal when the fridge is full of turkey. It is also a smart choice for potlucks, because it reheats well and tastes even better after the flavors have had time to blend.
Why You’ll Love This Leftover Turkey Chowder Potato Soup
- It is a great way to use up leftover turkey without making the same meal twice.
- The ingredients are simple, common, and easy to find in most kitchens.
- The soup is hearty enough to serve as a full meal, especially with bread on the side.
- It has a creamy texture and a mild flavor that many home cooks and seniors enjoy.
- It makes excellent leftovers, so you can cook once and eat well again the next day.
Turkey Tips
The best turkey for this Leftover Turkey Chowder Potato Soup is tender, cooked turkey breast or a mix of white and dark meat from a holiday bird. Shred it or dice it into small pieces so it heats through quickly and blends well into the chowder. If the turkey is a little dry, do not worry. Once it goes into the creamy soup, it softens nicely. Also, try to remove any skin or hard bits before adding it, because that helps keep each spoonful smooth and pleasant.
Options for Substitutions
- Use salted butter if that is what you have, but reduce the added salt a little.
- Swap the yellow onion for sweet onion or shallot for a slightly softer flavor.
- Replace russet potatoes with Yukon Gold potatoes for a creamier bite.
- Use half-and-half instead of whole milk for a richer chowder.
- If you need a gluten-free option, use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Swap the cheddar cheese for Colby Jack, Monterey Jack, or mild Gouda for a different taste.
Watch Out for These Mistakes
One common mistake is cooking the vegetables too quickly. If the onion, celery, and carrots do not soften first, the soup can taste sharp and the texture can feel too firm. So, take the full 6 to 7 minutes in the pot and let them become tender before moving on.
Another mistake is adding the broth and milk too fast. Instead, whisk them in gradually so the flour blends well and the chowder stays smooth. If you pour too much in at once, lumps may form, and they can be harder to break up later.
Also, be careful not to overcook the potatoes. Once they are fork-tender, move on to the next step. If they cook too long, they may start to break apart and make the soup thicker than you want. That is not a disaster, but it can change the final texture.
Finally, add the turkey and cheese near the end. Since both are already cooked, they only need a few minutes to heat and melt. If you boil them too long, the turkey can turn dry and the cheese may become grainy instead of creamy.
What to Serve With Leftover Turkey Chowder Potato Soup?
This Leftover Turkey Chowder Potato Soup pairs well with a simple green salad, warm crusty bread, soft dinner rolls, or a grilled cheese sandwich. If you want a lighter plate, add steamed green beans or roasted Brussels sprouts. If you want a fuller meal, serve it with a biscuit or a slice of cornbread. That way, you can soak up every last bit of the creamy chowder.
Storage Instructions
Store: Keep the chowder in an airtight container in the refrigerator for up to 4 days. It will thicken as it chills, so that is completely normal.
Freeze: You can freeze it for up to 2 months, but the texture may change a little because of the milk and potatoes. For the best results, cool it fully before freezing, and leave some space in the container for expansion.
Reheat: For the stovetop, warm it over low to medium-low heat and stir often. Add a splash of milk or broth if it seems too thick. For the microwave, heat in short intervals, stirring between each one, until it is hot all the way through.
Recipe Info
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Level of Difficulty: Easy
Servings: 6
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1,900 to 2,150
- Protein: 95 to 120 g
- Fat: 80 to 100 g
- Carbohydrates: 160 to 190 g
Ingredients
- 3 tbsp unsalted butter
- 1 small yellow onion, diced
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 1/3 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1 1/2 lb russet potatoes, peeled and cubed
- 2 cups cooked leftover turkey, shredded or diced
- 1 cup shredded cheddar cheese
- 3/4 tsp fine sea salt, or to taste
- 1/4 tsp freshly ground black pepper
- 2 tbsp fresh chives, chopped, for garnish
Step-by-Step Instructions
Step 1: Soften the Vegetables
Melt the butter in a large pot over medium heat. Then add the onion, celery, and carrots. Cook them for 6 to 7 minutes, stirring now and then, until they soften and smell sweet.
Step 2: Cook the Flour
Sprinkle the flour over the vegetables. Stir constantly for 1 minute so the raw flour taste cooks out and the base starts to thicken.
Step 3: Add the Liquid and Potatoes
Slowly whisk in the chicken broth and milk, a little at a time, so the mixture stays smooth. Then add the cubed potatoes. Bring the pot to a gentle boil, then lower the heat and simmer for 18 to 20 minutes, or until the potatoes are fork-tender.
Step 4: Add the Turkey and Cheese
Stir in the leftover turkey and shredded cheddar cheese. Keep stirring until the cheese melts fully and the chowder turns creamy, which usually takes 3 to 4 minutes.
Step 5: Season the Soup
Add the sea salt and black pepper. Taste the soup, then adjust the seasoning if needed. If the chowder tastes a little flat, a small pinch more salt usually helps.
Step 6: Serve and Garnish
Ladle the chowder into bowls. Then finish each bowl with fresh chopped chives for a bright, fresh note on top.
Step 7: Store Leftovers
If you have leftovers, let the chowder cool a bit first. Then store it in an airtight container in the refrigerator for up to 4 days. When you reheat it, add a splash of milk if it has thickened too much.
Conclusion
This Leftover Turkey Chowder Potato Soup is a simple, comforting way to turn extra turkey into a warm family meal. It uses easy ingredients, cooks in about 50 minutes, and gives you a creamy soup that feels both hearty and homey. Plus, it stores well, so it is a smart choice for meal prep and busy days.
If you make this chowder, I hope it becomes one of your favorite ways to use leftover turkey. Try it soon, then come back and share how it turned out. And if you enjoy cozy recipes like this one, take a look at more comforting soups and easy weeknight dinners next.
Print
Leftover Turkey Chowder Potato Soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Description
A warm and creamy chowder perfect for using up leftover turkey.
Ingredients
- 3 tbsp unsalted butter
- 1 small yellow onion, diced
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 1/3 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1 1/2 lb russet potatoes, peeled and cubed
- 2 cups cooked leftover turkey, shredded or diced
- 1 cup shredded cheddar cheese
- 3/4 tsp fine sea salt, or to taste
- 1/4 tsp freshly ground black pepper
- 2 tbsp fresh chives, chopped, for garnish
Instructions
- Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots. Cook for 6 to 7 minutes, stirring now and then, until they soften and smell sweet.
- Sprinkle the flour over the vegetables. Stir constantly for 1 minute so the raw flour taste cooks out and the base starts to thicken.
- Slowly whisk in the chicken broth and milk, a little at a time, so the mixture stays smooth. Add the cubed potatoes, bring the pot to a gentle boil, then lower the heat and simmer for 18 to 20 minutes, or until the potatoes are fork-tender.
- Stir in the leftover turkey and shredded cheddar cheese. Continue stirring until the cheese melts fully and the chowder turns creamy, about 3 to 4 minutes.
- Add sea salt and black pepper. Taste the soup, then adjust the seasoning as needed.
- Ladle the chowder into bowls and finish each bowl with fresh chopped chives for garnish.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
Great for potlucks, reheats well, and tastes even better as leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
