Looking for creative ways to feed your family with those tasty Thanksgiving leftovers? Forget the tired turkey sandwiches. Instead, deliciously surprise them with this leftover turkey pot pie soup inspired by Jessica Gavin.
You’ve heard of traditional turkey pot pie, but pot pie soup with turkey leftovers? Yes! And you’re going to fall in love with this scrumptious recipe because it swaps out the expected flour and dairy-heavy sauce for a garlicky cauliflower puree that becomes the luscious base for the soup.
The result is a flavorful, belly-warming meal that is chock-full of good-for-you turkey and vegetables. We think this is one of the best recipes to kick off an interlude of healthy eating before it’s time to dig into the indulgences of the winter holiday season.
The best soups are made by layering flavors throughout the cooking process. This pot pie soup starts with a lovely saute of aromatics: Onions, celery, corn, and mushrooms deliciously exert their own savory signature that builds the first layer of flavors.
We’re ready to cook!
Cook the vegetables in olive oil
In a large heavy-bottomed pot over medium-high heat, saute the onion, carrot, celery, corn, and mushrooms for about 3 minutes.
Add broth, potatoes, and herbs
Add 3 cups chicken broth along with potatoes, fresh thyme and rosemary, and the dried bay leaf to the vegetable mixture. Stir to combine. Bring the mixture to a boil over high heat, then reduce the heat to medium, and cover the pot. Cook, stirring occasionally, for 15 to 20 minutes or until the potatoes are tender.
Stir in turkey and peas
Once the potatoes are fork-tender, add the leftover turkey and peas to the soup. Reduce heat to low.
Cook the garlic in butter
Fresh garlic sauteed in butter gives this soup a lovely garlic flavor. Melt butter in a nonstick skillet over low heat. Add the minced garlic and cook, stirring often, for 5 to 6 minutes. The garlic will be fragrant and golden. Don’t let it brown.
Cook the cauliflower in a large pot of boiling water
Bring a large pot of water to a boil over high heat. Add the cauliflower florets and cover the pot. Cook the cauliflower for 7 to 10 minutes or until it is fork-tender.
Transfer cauliflower to a blender
Pureed cauliflower gives this soup a low-fat creaminess. Use a slotted spoon to transfer the cauliflower from the pot to a blender. Add 2 cups of chicken broth and the garlic to the blender and blend until the mixture is smooth.
Add the cauliflower puree to the soup
Pour the garlicky cauliflower puree into the turkey and vegetable mixture, stirring to combine. Add more chicken broth to achieve desired consistency. Season the soup with salt and pepper. Remember to remove the bay leaf.
Serve this soup hot with a fresh herb garnish
Transfer the soup to a serving dish and garnish with minced fresh parsley. This soup is best served hot.