Creamy Turkey Soup (Crock Pot)

READY IN: 8hrs 20mins
Recipe by Marg CaymanDesigns

Using Turkey Soup #32399 by Leslie Criswell for my inspiration, I created this soup the other night. Very, very yummy!

Top Review by cgrimm

I made a few changes. I doubled the carrots & celery, I finely diced both & the half onion. I suggest the potatoes be cut into 1/2" cubes. I found that 4 hours was plenty of cook time, plus one hour with the creamed mixture. Dee-lish-us! I love a good, chunky soup. This fills the bill

Ingredients Nutrition


  1. Ingredients in turkey stock, besides the leftover turkey parts, were 1/2 Vidalia onion chopped, stalk of celery chopped and 1/4 cup chopped fresh parsley.
  2. Combine all soup ingredients, except milk, cream and flour, in crock pot.
  3. Use just enough chicken broth to barely cover meat and veggies.
  4. Cook on low for 8 hours, or until potatoes and carrots are easily pierced.
  5. Combine milk, cream and flour and add to soup.
  6. Let cook for approximately 30 minutes more, stirring occasionally to thicken.
  7. You can also add any leftover gravy you have.

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