Creamy Turkey Soup with Apples and Leeks
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!
Servings: 6 servings
Calories: 370kcal
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!
Notes
*See instructions above for using fresh turkey pieces such as turkey wings, necks, drumsticks, thighs etc
**If you don't have turkey broth you can substitute with chicken broth instead
Nutrition
Calories: 370kcal | Carbohydrates: 26g | Protein: 21g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 2231mg | Potassium: 620mg | Fiber: 4g | Sugar: 14g | Vitamin A: 8099IU | Vitamin C: 16mg | Calcium: 131mg | Iron: 2mg
