Turkey-Potato Chowder Recipe


Looking for a turkey and potato soup recipe to use up that leftover holiday turkey? Try this rich and creamy homemade chowder that's loaded with turkey, potatoes, and mixed vegetables and topped with salty bacon crumbles. A touch of Sriracha added just before serving adds a subtle kick, but if you're concerned about it being too spicy, just leave it out — you'll still love this delicious soup! It's ready in just 35 minutes and will soar to the top of your family's favorite soup list. Serve with oyster crackers or slices of crusty bread.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins

Put your Thanksgiving leftovers to good use with this turkey potato soup.

Turkey Potato Soup Ingredients

Here's what you'll need to make this incredibly easy turkey potato soup:

· Potatoes: This potato-turkey soup starts with two cups of peeled, diced potatoes.
· Vegetables: You'll need frozen mixed vegetables, a diced onion, and some diced celery.
· Broth: Use store-bought or homemade turkey or chicken broth.
· Turkey: This hearty chowder is a great way to use up leftover turkey.
· Herbs and spices: This turkey chowder is seasoned with parsley, poultry seasoning, Sriracha, and ground black pepper.
· Half-and-half: Fat-free half-and-half adds creaminess and richness. You can use milk, if you'd rather.
· Flour: Thicken things up with some all-purpose flour.
· Bacon: Garnish with cooked, crumbled bacon for a bit of texture and meaty flavor.

How to Make Turkey Potato Soup

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this leftover-friendly turkey chowder:

1. Cook the vegetables: Combine the potatoes, mixed vegetables, onions, celery, parsley and chicken broth in a saucepan. Bring to a boil, reduce the heat, cover, and simmer until the vegetables are tender.
2. Thicken and serve: Whisk half-and-half and flour together until smooth. Stir the mixture into the soup to thicken. Add the Sriracha and pepper, ladle into bowls, and garnish with bacon.

How to Store Turkey Potato Soup

Allow the turkey potato soup to cool completely, then transfer the leftovers to an airtight container. Refrigerate for up to three days. Reheat, stirring frequently, until piping hot in the microwave or on the stove.


  • 2 cups peeled and diced potatoes

  • 2 cups frozen mixed vegetables

  • ¼ cup diced onion

  • ¼ cup diced celery

  • 1 teaspoon chopped fresh parsley

  • 2 cups Swanson® Chicken Broth

  • 1 ½ cups diced leftover cooked turkey

  • ½ teaspoon poultry seasoning

  • 1 ½ cups fat-free half-and-half

  • ¼ cup all-purpose flour

  • ½ teaspoon Sriracha sauce (Optional)

  • salt and ground black pepper to taste

  • 2 slices cooked bacon, crumbled


  1. Combine potatoes, mixed vegetables, onions, celery, parsley and chicken broth in a large saucepan over medium heat; bring to a boil. Reduce heat, cover, and simmer gently until vegetables are tender, about 10 minutes. Stir in turkey and poultry seasoning.

  2. Whisk half-and-half and flour together in a small bowl until smooth; stir mixture slowly into the hot soup. Continue to stir until soup thickens slightly and reaches a chowder-like consistency, about 5 minutes. Stir in Sriracha, salt, and pepper.

  3. Ladle into soup bowls and garnish with crumbled bacon.

Nutrition Facts (per serving)

371 Calories
11g Fat
41g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 371
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 19%
Cholesterol 63mg 21%
Sodium 1027mg 45%
Total Carbohydrate 41g 15%
Dietary Fiber 6g 20%
Protein 29g
Vitamin C 26mg 129%
Calcium 141mg 11%
Iron 3mg 17%
Potassium 971mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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