Turkey Leftover Creamy Potato And Asparagus Soup Recipes

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CREAMY ASPARAGUS POTATO SOUP



Creamy Asparagus Potato Soup image

This creamy asparagus potato soup is perfect for a cold day. Quick, very easy, and delicious!

Provided by Kara

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 8

3 medium russet potatoes, peeled and chopped
1 ¾ cups chicken broth
⅓ cup chopped onion
1 teaspoon kosher salt
⅛ teaspoon ground nutmeg
1 (12 ounce) package frozen cut asparagus
1 ½ cups heavy cream
4 ounces whipped cream cheese

Steps:

  • Combine potatoes, chicken broth, onion, salt, and nutmeg in a large pot.
  • Bring to a boil; reduce heat and simmer, covered, until potatoes are just tender, 8 to 10 minutes. Add asparagus and return to a boil. Reduce heat; simmer, covered, until vegetables are tender, about 5 minutes.
  • Stir in heavy cream and cream cheese until melted, making sure soup does not boil any more.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 24.7 g, Cholesterol 101.3 mg, Fat 27.9 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 16.9 g, Sodium 774.4 mg, Sugar 2.6 g

(WEB EXCLUSIVE) ROUND 2 RECIPE: CREAM OF ASPARAGUS SOUP



(Web Exclusive) Round 2 Recipe: Cream of Asparagus Soup image

Provided by Sandra Lee

Categories     appetizer

Time 17m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons canola oil
Leftover asparagus stems from Asparagus and Tomato Tart, recipe follows
1/2 cup chopped yellow onion
2 cups milk
1 tablespoon chopped fresh parsley leaves
1 can cream of potato soup
2 tablespoons sour cream
Salt and pepper
One 9-inch frozen pie crust
2 slices bacon, chopped
1 medium onion, chopped
1 bunch fresh asparagus tips, reserve stems for another use
1/2 cup ricotta cheese
1/4 cup milk
2 eggs, lightly beaten
1 tablespoon chopped fresh parsley leaves
One 14.5-ounce can diced tomatoes, drained well, divided
1/2 teaspoon salt, plus more for seasoning
1/4 freshly ground black pepper, plus more for seasoning
1 1/2 teaspoons chopped fresh basil leaves
1 teaspoon balsamic vinegar

Steps:

  • Add the oil to a medium pot and heat over medium heat. Add onions and asparagus stems and saute for 5 minutes. Stir in the milk and parsley and bring to a boil. Reduce heat to low and let simmer for 5 more minutes. Carefully pour into a blender and puree, or puree using a hand blender. Pour back into pot through a fine mesh strainer and return the pot to medium heat. Whisk in the potato soup and the sour cream, and season with salt and pepper. Bring to a simmer, then remove from the heat and serve.
  • Preheat oven to 375 degrees F.
  • Place the frozen pie crust onto a baking sheet. Prick the bottom of the crust with a fork and bake for 10 minutes.
  • Saute the bacon in a skillet over medium heat until crisp. Remove bacon and drain on a paper towel. Add onion and asparagus tips to the skillet with the bacon fat and saute until tender, approximately 5 minutes.
  • In a large bowl whisk together ricotta, milk and eggs. Add parsley, half the tomatoes and season with salt and pepper. Add asparagus and onion mixture and combine well. Pour egg mixture into the prepared crust.
  • Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.
  • In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper. Serve as garnish for tart.

TURKEY LEFTOVER CREAMY POTATO AND ASPARAGUS SOUP



Turkey Leftover Creamy Potato and Asparagus Soup image

This is so quick and simple and taste soooo good. COMFORT FOOD! Great for cold winter nights/days. Be creative, experiment with yours that is exactly how I ended up with this recipe.

Provided by quickandsimple

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 16

1 lb diced cooked turkey
2 teaspoons sage
1 teaspoon black pepper
1/8 teaspoon cayenne pepper (omit for no heat)
1/4 teaspoon garlic powder
1 teaspoon parsley
1/2 teaspoon oregano
1/4 ounce red pepper, minced
3 potatoes, diced
4 asparagus spears
2 cups potato flakes
2 1/2 cups nonfat milk, more maybe necessary to get right consistency
1/2 cup half-and-half (beat on high for several minutes till froth)
1 teaspoon dehydrated onion
1 tablespoon butter
3 teaspoons chicken bouillon or 3 teaspoons chicken broth, for flavor

Steps:

  • Dice the potatoes and microwave for 2-3 minutes with a little water just enough that fork can slide out.
  • Combine first 7 ingredients and mix well.
  • If using fresh onion saute in butter and then add turkey mixture. Stir on medium high for 1 minute and then add asparagus till color begins to change.
  • In sauce pan add milk, potato flakes,half and half, and the chicken soup granules, stir in turkey mixture and simmer on low till soup thickens.
  • If soup mixture is not thick enough add a bit more flakes or less depending on your taste.

Nutrition Facts : Calories 363.9, Fat 8.3, SaturatedFat 3.9, Cholesterol 72.1, Sodium 159.7, Carbohydrate 41.7, Fiber 4.1, Sugar 7, Protein 30.4

CREAMY TURKEY POTATO SOUP



Creamy Turkey Potato Soup image

Made with both leftover turkey and leftover mashed potatoes, Creamy Turkey Potato Soup is a total win win for repurposing and enjoying those holiday dinner leftovers! With its fabulous flavor delivered up in a wonderfully rich and creamy potato base, this tasty soup is pure creamy comfort in a bowl.

Provided by Tracey | The Kitchen is My Playground

Categories     Soups

Time 50m

Number Of Ingredients 10

6 slices bacon
1 medium onion, finely chopped
2 cloves garlic, minced
3 c. chicken broth
2 c. leftover mashed potatoes
2 c. shredded or chopped leftover turkey
1/2 tsp. ground sage
1/4 tsp. pepper
1 c. whipping or heavy cream
salt, to taste

Steps:

  • In a Dutch oven or large saucepan, fry bacon until crisp. Drain on paper towels. Crumble and set aside.
  • Drain all but 3 tablespoons bacon drippings from pan.
  • Over medium to medium-low heat, saute onion and garlic in bacon drippings until tender, about 5-6 minutes.
  • Add chicken broth and mashed potatoes to the pan, stirring until potatoes are fully incorporated and no chunks remain. Stir in turkey, sage, and pepper.
  • Bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes.
  • Add whipping cream. Cook about 3 minutes until heated through; do not allow to boil.
  • Stir in crumbled bacon. Taste, and add up to 1/2 teaspoon salt to taste.
  • Top individual servings with additional crumbled bacon, chopped fresh parsley, and/or chopped green onions, as desired.
  • If you don't have leftover mashed potatoes, cook 3 medium-sized potatoes (about 1 pound in total) to use as the base of the soup. OPTION 1: BAKE - Wash potatoes and pierce several times with a fork. Bake at 400℉ for about 1 hour, or until fork-tender. OPTION 2: MICROWAVE - Place potatoes on a microwave-safe plate and cook for 7 minutes, turning over halfway through cooking. If they're not fork-tender after 7 minutes, microwave in 1 minute increments until done. Let baked or microwaved potatoes stand until cool enough to handle. Then cut in half lengthwise, scoop out the pulp, and use a fork to mash the pulp together with a tablespoon of butter, a pinch of salt and pepper, and a splash of milk. OPTION 3: BOIL - Peel and dice potatoes. Place in a saucepan and add water (or chicken broth) to just cover; add a couple pinches of salt to the water. Cook until fork-tender, about 15 minutes. Drain and mash together with a tablespoon of butter, a pinch of salt and pepper, and a splash of milk.
  • The onions will turn brownish from the bacon drippings when sauteeing, which is fine. Just take care to not burn the onion in the hot drippings.
  • The amount of salt needed will depend a lot on the saltiness of the bacon. There are times I've made this and not added any salt at all, and other times salting at the end of cooking is needed to brighten the flavors.

CREAM OF ASPARAGUS SOUP (CRèME D'ASPERGES)



Cream of Asparagus Soup (Crème d'asperges) image

This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.

Categories     Soup/Stew     Milk/Cream     Blender     Vegetable     Quick & Easy     Lunch     Asparagus     Spring     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Easter     Vegetarian

Yield 4 servings

Number Of Ingredients 6

2 pounds green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup crème fraîche or heavy cream
1/4 teaspoon fresh lemon juice, or to taste

Steps:

  • Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
  • Cut stalks and all remaining asparagus into 1/2-inch pieces.
  • Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
  • While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
  • Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.
  • Add lemon juice and garnish with asparagus tips.

TURKEY-POTATO CHOWDER RECIPE



Turkey-Potato Chowder Recipe image

This rich and creamy homemade chowder is a delicious way to use up that leftover holiday turkey. It'll be on the table in 35 minutes and will soar to the top of your family's favorite soup list.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 35m

Yield 4

Number Of Ingredients 13

2 cups peeled and diced potatoes
2 cups frozen mixed vegetables
¼ cup chopped onion
¼ cup finely chopped celery
1 teaspoon chopped fresh parsley
2 cups Swanson® Chicken Broth
1 ½ cups diced cooked turkey
½ teaspoon poultry seasoning
¼ cup all-purpose flour
1 ½ cups fat free half-and-half
½ teaspoon sriracha chili garlic sauce
salt and pepper to taste
2 slices bacon - cooked and crumbled

Steps:

  • Combine potatoes, mixed vegetables, onions, celery, parsley and Swanson® Chicken Broth in a large saucepan. Bring to a boil over medium heat; reduce heat, cover, and simmer gently until vegetables are tender, about 10 minutes. Stir in turkey and poultry seasoning.
  • Whisk flour and the half-and-half together until smooth. Stir mixture slowly into the saucepan. Stir until slightly thickened, or until mixture reaches a chowder-like consistency. Add sriracha sauce, salt, and pepper, mixing well.
  • Ladle into soup bowls; garnish with crumbled bacon.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 40.7 g, Cholesterol 51.9 mg, Fat 6.6 g, Fiber 5.5 g, Protein 25.2 g, SaturatedFat 2.4 g, Sodium 869.7 mg, Sugar 6.3 g

TURKEY LEFTOVERS - BARLEY SOUP



Turkey Leftovers - Barley Soup image

Use the turkey leftovers to make this hearty soup. If everyone is tired of turkey, freeze it and enjoy it on a cold winter night with some crunchy french bread

Provided by Derf2440

Categories     Stocks

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 Spanish onion, chopped
2 carrots, chopped
1 bay leaf
10 -12 peppercorns
1/4 cup parsley sprig, chopped
1 turkey carcass
8 cups water
1 (10 ounce) can chicken stock
1 (18 ounce) can tomatoes
1 cup sliced carrot
1/2 cup sliced celery (with leaves)
1/2 small peeled cubed rutabaga
1/3 cup pearl barley
4 cups cubed cooked turkey
1/2 cup corn kernel
1/2 cup canned red kidney beans, washed
salt and pepper
2 tablespoons chopped fresh parsley

Steps:

  • Broth---------.
  • Combine onion carrots, bay leaf, peppercorns,parsley stocks, turkey carcass, water, chicken stock and tomatoes, in a stock pot.
  • Bring to boil.
  • Reduce heat to simmer.
  • Simmer for 2 1/2 hours.
  • Strain.
  • Soup-----------.
  • In a clean stockpot, combine strained turkey broth, carrots, celery, rutabaga and pearl barley.
  • Simmer for 30 minutes or until barley and veggies are tender.
  • Add turkey, corn and kidney beans.
  • Cook for a couple of minutes until heated through.
  • Add Salt and pepper to taste.
  • Ladle into bowls and garnish with parsley.

CREAM OF TURKEY VEGETABLE SOUP



Cream of Turkey Vegetable Soup image

"This is a great, satisfying soup, perfect for a chilly night. This also makes the best of leftover turkey!" Stephanie Moon, Boise, Idaho.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 cup chopped fresh carrots
1/2 cup chopped celery
1/3 cup chopped onion
2 tablespoons butter
2 cups diced cooked turkey
2 cups water
1-1/2 cups diced peeled potatoes
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups whole milk, divided
3 tablespoons all-purpose flour

Steps:

  • In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the turkey, water, potatoes, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. , Stir in 2 cups milk. Combine flour and remaining milk until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. ,

Nutrition Facts : Calories 357 calories, Fat 14g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 901mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 3g fiber), Protein 28g protein.

TURKEY ASPARAGUS CASSEROLE



Turkey Asparagus Casserole image

Convenient frozen asparagus lends bright color and garden flavor while a sprinkling of french-fried onions provides a yummy crunch.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 5

1 package (10 ounces) frozen cut asparagus
2 cups cubed cooked turkey or chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup water
1 can (2.8 ounces) french-fried onions

Steps:

  • In a small saucepan, cook asparagus in a small amount of water for 2 minutes; drain. Place in a greased 11x7-in. baking dish. Top with turkey. Combine soup and water; spoon over turkey. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with onions. Bake 5 minutes longer or until golden brown.

Nutrition Facts : Calories 328 calories, Fat 18g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 800mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.

HOMEMADE TURKEY SOUP



Homemade Turkey Soup image

The guests have gone home, the dishes are done-and now the fun part begins. Turn the day after the big meal into a turkey soup-making day, when you can spend a few hours gently simmering a meaty broth and savory vegetables. The result will be a homemade creation that might soon become your black Friday tradition.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 2h55m

Yield 10

Number Of Ingredients 12

Carcass from cooked 10- to 12-lb turkey
3 quarts (12 cups) water
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning or dried sage leaves
1 dried bay leaf
1/2 cup uncooked pearl barley
3 medium carrots, sliced (1 1/2 cups)
1 cup chopped onions
2 medium stalks celery, sliced (1 cup)
3 cups cut-up cooked turkey
2 tablespoons chopped fresh parsley leaves, if desired

Steps:

  • Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
  • Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf.
  • Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
  • Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

Nutrition Facts : Calories 140, Carbohydrate 13 g, Cholesterol 40 mg, Fiber 3 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g

NEXT DAY TURKEY SOUP



Next Day Turkey Soup image

Use leftover turkey to simmer up this healthy easy-to-make pasta soup using Progresso® chicken broth, sweet potatoes and green beans.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 45m

Yield 6

Number Of Ingredients 12

2 cloves garlic, crushed and finely chopped
2 tablespoons olive oil
1 onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 tablespoon chopped fresh sage leaves, if desired
2 cartons (32 oz each) Progresso™ chicken broth
1 bay leaf
2 cups green beans, cut into 1-inch pieces*
1 sweet potato, diced*
1/2 cup uncooked small pasta, such as orzo or pastina
3 cups diced cooked dark turkey meat

Steps:

  • In a large soup pot, heat garlic in the olive oil. Allow to brown slightly and add onion, carrot and celery. Cover; sweat over medium-low heat until softened, 7 or 8 minutes. Add the chopped sage to the soup pot along with the broth and the bay leaf. Bring to a simmer. When simmering, add the green beans, sweet potato and pasta to the soup. Bring it back up to a simmer; lower heat and cook for about 10 minutes or until vegetables are tender and pasta is cooked. Stir in turkey. Turn the heat off. Cover, and allow to sit and steam for 5 to 7 minutes.

Nutrition Facts : Calories 270, Carbohydrate 20 g, Cholesterol 55 mg, Fiber 3 g, Protein 26 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 5 g, TransFat 0 g

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POTATO CUTLETS WITH ASPARAGUS AND EGGS - EATING EUROPEAN
2018-04-30 Step 3: Fry up some chopped onions, until golden brown; Step 4: Blanch the asparagus (cook for 2 minutes, and then shock in ice cold water to retain the color). Then cut them into small pieces; Step 5: Peel and shred both the potatoes and cooked eggs into a bowl; Step 6: Chop scallions and add to the bowl.
From eatingeuropean.com


TURKEY NOODLE CASSEROLE - CAMPBELL SOUP COMPANY
2016-11-26 Step 1. Stir the soup, milk, peas, turkey and noodles in a 3-quart casserole. Stir the bread crumbs and butter in a small bowl. Step 2. Bake the turkey mixture at 400°F. for 30 minutes or until hot and bubbling. Stir the turkey mixture. …
From campbells.com


GROUND TURKEY AND POTATO CASSEROLE RECIPES (19) - COOKPAD
Cheesy Potato Casserole. Ground turkey • scalloped potatoes • gravy (if wanted) • granulated garlic • yellow or white onion • shredded parmigiano cheese. 1.5 Hours. 8 …
From cookpad.com


THE BEST POTATO SOUP RECIPE - COOKING CLASSY
2021-03-02 How to Make Potato Soup. Add veggies and broth to pot: Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste. Bring to boil: Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil). Let simmer until tender: Once it reaches a boil reduce heat to medium …
From cookingclassy.com


CREAMY TURKEY SOUP WITH QUINOA - RACHEL COOKS®
2015-11-23 Cook, stirring frequently, until onions are translucent (about 5 minutes). Add turkey, parsley, sage, thyme, chicken stock, and water. Raise heat to high and bring to a boil. Once boiling, add quinoa and stir. Reduce heat to medium and continue to simmer rapidly until quinoa is cooked – 15 to 20 minutes, stirring occasionally.
From rachelcooks.com


180 EASY AND TASTY SOUP LEFTOVERS RECIPES BY HOME COOKS
Kale, Sausage & Leftover Mashed Potato Soup. medium carrots, cut into 1/4" thick discs (or however you like to chop carrots for soup) • medium onion, chopped • large stem celery, chopped • garlic, peeled and smashed • oil • kale, washed well, stems removed, and rough chopped • optional: 4 cups arugula or spinach (I just happened to ...
From cookpad.com


CREAMY TURKEY WILD RICE SOUP - THE RECIPE CRITIC
2017-10-24 Instructions. In a large stock pot over medium high heat, add olive oil, mushrooms, carrots, celery and onion. Cook about 5 minutes until tender. Add the flour and cook for 1-2 minutes more. Add the broth and bring to a boil. Add in the wild rice and reduce to a simmer and cook the rice until tender. Add the turkey gravy, half and half, and ...
From therecipecritic.com


ASPARAGUS LEEK SOUP - NO HEAVY CREAM! - MANTITLEMENT
2018-01-17 Cut the root off of the leeks, then most of the green part at the top and slice into rounds. Clean well. *see note*. Add the leeks to the asparagus, stir and season with salt and pepper. Cook for 15 minutes until the vegetables are soft. Pour in the stock, bring to a boil then reduce to a simmer for 15 minutes.
From mantitlement.com


CREAMY TURKEY AND NOODLES {EASY LEFTOVER TURKEY DISH} | LIL' LUNA
2021-11-24 Add flour and cook and stir for 1 – 2 minutes. Stir in milk and bring to a boil. Cook until thickened and then add turkey, soup, sour cream, salt and pepper. Mix until well combined. Drain pasta and add to sauce. Stir until well combined and then spoon into a greased 9×13 pan. Cover and place in the oven.
From lilluna.com


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