Creamy Cheddar Turkey Potato Soup
When it comes to Southern comfort food, nothing hits the spot quite like a rich and hearty bowl of homemade soup. My Creamy Cheddar Turkey Potato Soup is the perfect combination of cheesy goodness, tender chunks of turkey, and melt-in-your-mouth potatoes. This deliciously simple recipe is a go-to for using up leftover turkey or a budget-friendly deli option like those turkey end chunks you can find on clearance at Walmart.
Equipment
- 1 large soup pot
Ingredients
- 8 to 10 large potatoes, peeled and chopped
- 4 tbsp fresh or dried chopped parsley
- 8 oz mild cheddar cheese, shredded
- 6 cups milk
- 3 tbsp butter
- 1 lb leftover turkey, cut into small chunks (I buy clearance deli turkey end chunks at Walmart for a budget-friendly option)
- 1 small onion, finely diced
- 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
Instructions
- In a large pot, boil the peeled and chopped potatoes in chicken broth until they're nearly cooked through. The broth should reduce as the potatoes soften.
- Once the potatoes are about done, lower the heat and stir in the milk and butter. Allow the mixture to heat gently.
- Add the chopped turkey, parsley, salt, black pepper, and garlic powder to the pot. Stir to combine.
- Sprinkle in the shredded cheddar cheese and let it melt into the soup, stirring occasionally.
- Reduce the heat to low and let the soup simmer for 10-20 minutes, allowing the flavors to meld together.
- As the potatoes dissolve, they will naturally thicken the soup, but make sure to leave some whole potato chunks for texture.
- Serve hot with your favorite bread or crackers. Enjoy this creamy, comforting Southern classic!