Warm and comforting, this creamy turkey soup with apples and leeks gets a hint of sweetness from fresh apples and is a great way to use leftover turkey! Serve with a slice of warm easy artisan no knead bread!
At a Glance: Creamy Turkey Soup with Apples and Leeks
- Prep Time: 30 minutes
- Simmering Time: 3 - 4 hours
- Cooking Time: 30 minutes
- Total Time: ~4 - 5 hours
- Servings: 8 servings
- Flavour: Savoury and herbaceous with a hint of sweetness
- Skill Level: Intermediate
- Why this Works: With a hint of sweetness from fresh apple and tender leeks, this warm and comforting creamy turkey soup is a great way to use up leftover turkey.
Creamy Turkey Soup
As the days grow shorter and colder, we find ourselves craving warm, comforting food. Nothing says comfort quite like a bowl of homemade soup during the fall and winter months. There’s something special about an afternoon spent with a nourishing broth bubbling away on the stove, and this creamy turkey soup is the delicious reward.
Whether you’re using leftovers from a holiday meal or fresh turkey pieces, this rich homemade broth makes the perfect base. Tender leeks and fresh apples add a hint of sweetness along with a splash of apple juice, while a touch of cream makes it velvety and rich. Serve it with a warm dinner roll for the ultimate cold-weather supper.
If you're looking for more comforting soup recipes then check out our roasted garlic soup with cheesy croutons or our potato leek and white bean soup.
Ingredients for Creamy Turkey Soup with Apples and Leeks
Turkey: This recipe calls for both a leftover turkey carcass and diced, cooked turkey meat. You can use an either light or dark meat or a blend of both. If you don't have left over turkey then you can still make this recipe. You can use a combination of turkey necks, wings and legs to make the broth and either turkey tenders or breast for added meat. Instructions can be found below.
Leeks: The whole leek is used in this recipe. The dark green tops are added to the broth while the tender stalk is thinly sliced. You need about 2 cups of sliced leeks which is the equivalent of 1 large leek or 2 smaller leeks.
Apples: I use a honey crisp apple in this soup. Honey crisp apples tend to hold their shape well after cooking
Apple juice: Apple juice adds a hint of sweetness to the rich turkey broth.
Fresh herbs: Both the turkey broth and finished soup make use of fresh thyme, parsley, and bay leaves. I strongly recommend using the herbs fresh if possible. They add delicious flavour to the slow simmering turkey broth.
Tips for using fresh turkey
You can still make delicious turkey soup if you don't have a leftover turkey carcass. Here are a few tips on making turkey broth with fresh turkey pieces.
- Turkey pieces - Use a variety of pieces for best results. Wings and necks have a good combination of bones, connective tissue, skin, and meat. A drumstick or thigh adds more meat flavour and will give you more meat for the soup. If you prefer white meat for your soup then you can add a turkey breast or a couple of turkey tenders to poach in the broth.
- Roast the turkey pieces - While you can use the turkey pieces raw, which will result in a light tasting broth, roasting the turkey first will give a richer tasting broth. If using boneless, skinless breast or tenders, save those to add raw to the stock pot to prevent them from drying out. Rub the skin of the turkey pieces with a bit of oil and then add to a roasting pan. Roast the turkey at 425°F for 45 to 60 minutes, turning once, until well browned. It's ok if the meat hasn't fully cooked yet. Transfer the turkey to the stock pot and drain the fat from the roasting pan. Use a bit of water to scrape up the brown bits from the pan and add to the stock pot. Follow the instructions below to make the broth, adding the breast or tenders if using.
- Remove the meat - To save the meat for soup, carefully remove the large pieces of turkey from the broth after about 1 to 1 ½ hours. Allow to cool slightly and then separate the meat from the bones. Return the bones to the broth and continue cooking.
How to make Creamy Turkey Soup with Apples and Leeks
1. Make the turkey broth
Pull any large pieces of meat off the turkey carcass and save for later. It's ok to leave small scraps of meat still on the bones to add flavour. Place the leftover turkey carcass, or turkey pieces, in a large stock pot. Peel the onions and cut into several wedges. Chop the celery, carrots, and dark green leek tops into large chunks. Add to the stock pot along with the fresh thyme, parsley, bay leaves, kosher salt, and peppercorns. Fill the stock pot with cold water just until the turkey is covered.
Bring slowly to a simmer over medium heat, skimming any foam or scum that floats to the top. Reduce the heat to low once tiny bubbles begin to break the surface. Allow the broth to simmer very gently for 3 to 4 hours. Do not allow the broth to come to a rapid boil which can lead to a cloudy broth and reduce the volume too much.
Line a fine mesh strainer with several layers of cheesecloth and place over a large bowl or pot. Use a ladle to spoon the broth out of the stock pot. Pour the rest of the broth through the strainer when you get near the bottom. Allow the broth to cool before transferring to jars for storage. The broth will keep for 3 to 4 days in the fridge or for up to 4 to 6 months in the freezer. If freezing the broth make sure the liquid has cooled before adding to the jars which could shatter if the hot broth is placed in the freezer.
2. Prep the soup
In a large, heavy bottomed pot, heat the olive oil over medium heat. Add the onions, leeks, and carrots. Sauté for 4 to 6 minutes until the onions are soft and translucent. Add the minced garlic and chopped fresh thyme and sauté for another minute until fragrant.
Add the apple juice, turkey broth, kosher salt, and pepper. Bring to a simmer and then reduce the heat to medium low. Simmer for about 10 to 15 minutes until the vegetables are tender.
3. Finish the soup
Core and dice the apple. I like to leave the peel on for added colour. Add the apple along with the cooked diced turkey to the soup. Simmer for another 5 to 10 minutes until the apple is tender.
In a mixing bowl combine the heavy cream and flour, whisking until smooth and free from lumps. Add the cream mixture to the soup while stirring to prevent lumps. Bring the soup back up to a simmer and cook until thickened, about 3 to 4 minutes.
4. Serve the Creamy Turkey Soup with Apples and Leeks
When ready to serve, stir the chopped fresh parsley into the soup. Enjoy!
More Cozy Recipes
- Sage Butter and Pear Grilled Cheese
- Soft Pumpkin Rolls
- Smoky Potato Cheddar Soup
- Balsamic Bourbon Short Ribs
- Winter Vegetable Pie
Creamy Turkey Soup with Apples and Leeks
Ingredients
Turkey Broth
- 1 leftover turkey carcass *see note
- 1 onion
- 3 stalks celery
- 2 carrots
- 1 leek top dark green leaves only
- 1 small bunch fresh parsley sprigs
- 1 small bunch fresh thyme sprigs
- 4 bay leaves
- 2 teaspoon kosher salt
- 10 peppercorns
- 6 - 8 liters water or as needed
Creamy Turkey Soup with Apples and Leeks
- 2 tablespoon olive oil
- 1 onion about 1 cup diced
- 1 large leek, white part only about 2 cups diced
- 2 carrots about 1 cup diced
- 2 garlic cloves minced
- 1 tablespoon chopped fresh thyme
- 1 cup apple juice
- 6 cups turkey broth **see note
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- 1 apple
- 3 cups diced cooked turkey
- 1 cup heavy cream
- ¼ cup all-purpose flour or cornstarch
- ⅓ cup chopped fresh parsley
Instructions
Turkey Broth
- Pull any large pieces of meat off the turkey carcass and save for later. It's ok to leave small scraps of meat still on the bones to add flavour. Place the leftover turkey carcass, or turkey pieces, in a large stock pot. Peel the onions and cut into several wedges. Chop the celery, carrots, and dark green leek tops into large chunks. Add to the stock pot along with the fresh thyme, parsley, bay leaves, kosher salt, and peppercorns. Fill the stock pot with cold water just until the turkey is covered.
- Bring slowly to a simmer over medium heat, skimming any foam or scum that floats to the top. Reduce the heat to low once tiny bubbles begin to break the surface. Allow the broth to simmer very gently for 3 to 4 hours. Do not allow the broth to come to a rapid boil which can lead to a cloudy broth and reduce the volume too much.
- Line a fine mesh strainer with several layers of cheesecloth and place over a large bowl or pot. Use a ladle to spoon the broth out of the stock pot. Pour the rest of the broth through the strainer when you get near the bottom. Allow the broth to cool before transferring to jars for storage. The broth will keep for 3 to 4 days in the fridge or for up to 4 to 6 months in the freezer. If freezing the broth make sure the liquid has cooled before adding to the jars which could shatter if the hot broth is placed in the freezer.
Creamy Turkey Soup with Apples and Leeks
- In a large, heavy bottomed pot, heat the olive oil over medium heat. Add the onions, leeks, and carrots. Sauté for 4 to 6 minutes until the onions are soft and translucent. Add the minced garlic and chopped fresh thyme and sauté for another minute until fragrant.
- Add the apple juice, turkey broth, kosher salt, and pepper. Bring to a simmer and then reduce the heat to medium low. Simmer for about 10 to 15 minutes until the vegetables are tender.
- Core and dice the apple. I like to leave the peel on for added colour. Add the apple along with the cooked diced turkey to the soup. Simmer for another 5 to 10 minutes until the apple is tender.
- In a mixing bowl combine the heavy cream and flour, whisking until smooth and free from lumps. Add the cream mixture to the soup while stirring to prevent lumps. Bring the soup back up to a simmer and cook until thickened, about 3 to 4 minutes.
- When ready to serve, stir the chopped fresh parsley into the soup. Enjoy!
