Looking for a way to use up some leftover turkey? Try this healthy turkey potato soup recipe that is very low in calories and packed flavor! This soup is easy to make and does not require a lot of ingredients. If you haven’t had turkey potato soup before, you are in for a real treat with this one.
I usually make this soup after Thanksgiving when I have a ton of leftover turkey and my kids love it. It’s also a great winter soup option so definitely add it to your soup menu and let’s get cooking! If you love potato soup, try my bacon, leek, chicken potato soup, ham potato soup, and beef potato soup recipes. You won’t regret it!
Healthy Turkey Potato Soup (low-calorie)
Ingredients for 6 servings | Prep & Cook time: 30 minutes
- 2 cups of cooked turkey (diced or shredded)
- 1 1/2 pounds of russet potatoes (peeled & cut into 1-inch cubes)
- 1/2 cup of mushroom (sliced)
- 1 tablespoon of olive oil
- 3 cups of chicken or turkey stock (low-sodium)
- 2 cups of water
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 1/2 teaspoon of dried thyme
- a dash of black pepper
- 1/2 teaspoon of Italian seasoning
- 1/2 cup of almond or coconut milk (low-fat)
- 1 tablespoon of green onions (chopped & optional)
How To Make This Turkey Potato Soup
In a large soup pot, heat the olive oil over medium-high heat and saute the mushrooms until it slightly changes in color. Remove it from the pot add in the onions and let it fry until light brown or translucent.
Add in the garlic, and stir for at least 30 seconds. Now add in the chicken broth, water, potatoes, seasoning, and thyme, and increase the heat to high. Half cover until the soup starts to boil.
Lower the heat and let the soup simmer until the potatoes are very soft. Using a potato masher, puree most of the potatoes, and add in the turkey, black pepper, mushrooms, and salt.
Give it a stir and let it simmer for an extra 5-7 minutes. Cut off the heat, add in the milk, garnish with green onions, and serve while it’s still hot.
Turkey Potato Soup Nutrition Facts
Each serving of this turkey potato soup has | 210 calories | 6.4g total fat | 2.7g saturated fat | 25mg cholesterol | 413mg sodium | 8.4g total carbs | 1.7g dietary fiber | 2.2g total sugars | 11.6g protein | 34mg calcium | 4mg iron | 335mg potassium | these facts are based on a 2000-calorie diet
What To Serve With Turkey Potato Soup
This turkey potato soup goes well with some freshly homemade garlic bread, gluten-free crackers, sourdough bread, sauteed spinach, grilled peppers, or any other grilled assorted vegetables of your choice. I sometimes make some roasted pita bread and crack them over the soup. They taste amazing.
Variations & Substitutions
You can add heavy cream to this soup but it’s going to increase your calorie intake, however, if you can find light cream, that’ll do. As for the milk, you can choose almond, coconut, or soy milk cause these are low in calories and packed with healthy nutrients.
I’ve also tried some fresh lemon juice with this soup and it did give it an extra boost! You can also add carrots, spinach, broccoli, and mozzarella cheese to this soup as well. Your options are endless, just continue experimenting.
How To Store Leftovers
Put the rest of your soup in an airtight container and keep it in the fridge for up to 5 days. To reheat, simply add 1/2 cup of milk and let the soup simmer on low heat, stirring occasionally. Since this soup contains dairy, I do not recommend freezing it, it’s not gonna come out grainy when reheated.
Conclusion
There you go! Now you know how to make some healthy turkey potato soup! Now you have no excuse to use up that leftover turkey sitting in the fridge! I hope you liked this post and please try the recipe. You can find me on Pinterest for more awesome recipes and tips.
