Crockpot Turkey Soup

Easy crockpot turkey soup with leftover turkey, carrots, celery, potatoes, and a splash of cream. A cozy, healthy dinner for holiday leftovers!

Course dinner, Main Course, Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword comfort food, Crockpot, healthy, Slow Cooker, soup, turkey

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 297

In a 6-quart slow cooker, add the onion, carrot, celery, potato, turkey, salt, garlic powder, Italian seasoning, stock and water, stirring to combine.
Cover and cook on high for 4-5 hours or low for 6-7, or until the vegetables are very tender.
Uncover, add the cream, and stir to combine. Remove the bay leaf and discard. Taste and add additional salt if desired.

Heat a large pot or Dutch oven over medium high heat. Add one tablespoon of olive oil, the onions, and a pinch of salt. Cook, stirring occasionally, until the onions are softened, about 5 minutes.
Add the carrot, celery, potato, salt, garlic powder, and Italian seasoning, stirring to combine. Cook for an additional 3 minutes, stirring occasionally.
Add the turkey, stock, and water, stirring to combine. Cover, bring to a boil, then reduce to a simmer. Cook, covered, for 30-40 minutes or until the vegetables are tender.
Uncover, add the cream, and stir to combine. Remove the bay leaf and discard. Taste and add additional salt if desired.

Set a 6-quart pressure cooker to saute. Allow to preheat for 5 minutes. Add one tablespoon of olive oil, the onions, and a pinch of salt. Cook, stirring occasionally, until the onions are softened, about 5 minutes.
Add the carrot, celery, potato, salt, garlic powder, and Italian seasoning, stirring to combine. Cook for an additional 3 minutes, stirring occasionally. Turn the saute function off.
Add the turkey, stock, and water, stirring to combine. Cover, set vent to sealing, and hit pressure cook (high pressure) for 5 minutes. Allow 5 minutes for natural release, then quick release for remaining pressure.
Uncover, add the cream, and stir to combine. Remove the bay leaf and discard. Taste and add additional salt if desired.

Consistency: This recipe makes for a brothy soup, but if you prefer a more chowder or stew like consistency, double the amount of turkey called for, and add additional cream.
Dairy-Free: substitute canned coconut milk.