Total Time
Prep 15 mins
Cook 30 mins

Ingredients Nutrition


  1. Sauté the vegetables (with the exception of the potatoes), basil, garlic and rosemary in the 2 tsp butter until lightly browned.
  2. Add potatoes, turkey and broth.
  3. Simmer approximately 15 minutes.
  4. Reduce heat; add milk salt and pepper to taste.
  5. Simmer 20 minutes.
  6. Remove from heat and serve hot with a hearty dab of sour cream and a sprinkle of parsley for garnish.


Most Helpful

This is a DELICIOUS recipe, literally BURSTING with flavor. I hate to sound like a commercial, but it's true. I addded an extra cup of carrots and chicken broth, and about 2 extra cups of turkey, and it was YUMMY. No need for salt or pepper, the rest of the seasonings took care of that. Thanks, Tammy this is a real winner.

Pansori November 29, 2002

I didn't follow the recipe to a tee, but it still deserves 5 stars. I added fresh thyme and rosemary in addition to the dried stuff because I had both and wanted to use some up. I eyeballed the ingredients and used the rest of our Thanksgiving turkey up, probably about 4 cups. Doubled the liquid and omitted the milk and sour cream entirely. Used small curly noodles instead of potato, which was AWESOME. Also, if you don't know about "Better than Bouillon" yet you should try it!!! Lasts longer than stock in the cartons and easy if your short on time and don't want to make your own stock. I used half veggie base and half mushroom base for this soup, it offers really REALLY great flavor to any soup. try it! In any case, this soup certainly doesn't need the dairy in my opinion, and the noodles are perfect if your over potatoes after thanksgiving. Thanks!

JungleLove November 29, 2010

Great recipe! I made a few changes. I doubled the recipe and instead of potatoes added wild rice. I simmered it for another 1 1/2 hours added a couple more cups of chicken stock and then then 1/2 & 1/2. Salt and pepper to taste. My family loved it. Will definately make again.

dmarty November 27, 2010

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