Crockpot Leftover Turkey and Mashed Potato Soup + VIDEO

This crockpot leftover turkey and mashed potato soup uses 2 favorite Thanksgiving leftovers. Combing turkey & mashed potatoes makes for a simple, creamy & comforting soup. Instructions to make this easy turkey soup in the Instant Pot are also included.

Ingredients For Turkey Mashed Potato Soup

• Leftover Turkey
• Leftover Mashed Potatoes
• Broth
• Celery, Onion, Garlic
• Frozen peas & carrots
• Seasonings

How To Make Leftover Turkey Mashed Potato Soup 

Slow Cooker

1. Add all the ingredients EXCEPT the frozen peas & carrots to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3 hours or LOW 4-6.
3. Stir in the frozen peas & carrots. Cover & cook until warmed through, approximately 5-10 minutes. 

Instant Pot

1. Turn on the pressure cooker and select sauté. Once hot, add the add oil to the pot. Add onion &  celery and cook 3-5 minutes or until veggies begin to soften.
2. Add the broth & deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
3. Add leftover turkey, leftover mashed potatoes, salt, garlic powder, thyme, and pepper. Stir to mix well.
4. Select manual setting, high pressure for 20 minutes. When cook time is done, quick-release the pressure.
5. Open the lid and stir in the frozen peas & carrots Cook on WARM until heated through, approximately 5-10 minutes. 

Leftover Thanksgiving Turkey

Thanksgiving means leftover turkey and mashed potatoes. I don’t know about you but I enjoy Thanksgiving leftovers just as much as the original meal. Like a lot of people, by day 2 I’m looking for something different than basic dinner plate. Luckily Thanksgiving also means soup season. Why not take leftover Thanksgiving turkey & mashed potatoes and make an easy slow cooker soup? You’ll need about a pound of leftover turkey meat for this recipe.

Leftover Mashed Potatoes

Thanksgiving, Christmas, Easter…mashed potatoes are served at every holiday dinner in my house. I always make more than enough so I  have leftovers. I love leftover mashed potatoes almost as much as I love leftover turkey. This leftover soup recipe uses 2 cups of leftover mashed potatoes. As the soup cooks, the potatoes will cook down to a broth-like consistency. Keep in mind that the flavor of the leftover mashed potatoes you use will effect the flavor of the soup. My mashed potatoes were extra buttery and I could taste it. This was a good thing of course.

Storing & Freezing Leftover Turkey & Mashed Potato Soup

If you have leftover turkey & mashed potato soup, you can store or freeze it for later use. Store leftover soup an air-tight container in the refrigerator for 3-4 days. To freeze leftover turkey soup, let the soup cool completely. Once cooled, add the soup to an air tight container or freezer-friendly plastic bag. Store the soup in your freezer for up to 2 months. To reheat frozen turkey & mashed potato soup you have two options. You can either thaw the soup overnight  in the refrigerator OR add the soup directly to the slow cooker or Instant Pot & thaw on the warm setting!

Tips For This Turkey Soup

• Don’t have turkey? Use chicken!
• Keep in mind that the turkey and mashed potatoes are already seasoned. I don’t know what you used for those so you may need to make adjust the salt content.
• Most slow cooker and Instant Pots have a warm setting. If you’re not going to eat your turkey & mashed potato soup right away, use it! The warm setting will keep the soup heated through until it’s ready to serve. Please note that all appliances are different. If your slow cooker or Instant Pot heats on the hotter side, you may need to shut it completely off.
• The soup will thicken as it cools. 
• I used a 3.5-quart slow cooker for this recipe but it can easily be doubled and cooked in a 5 or 6-quart.

Leftover Turkey Recipes

• Cajun Turkey & Sausage Soup

• Turkey Corn Chowder

• Leftover Turkey Soup

• Turkey Wild Rice Soup

Leftover Turkey and Mashed Potato Soup

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This slow cooker leftover turkey & mashed potato soup uses 2 favorite Thanksgiving leftovers. Combing turkey & mashed potatoes makes for a simple, creamy & comforting soup. Instructions to make this turkey soup in the Instant Pot are also included.

• Author: Shannon Epstein

Ingredients

Units USM Scale 1x2x3x

• 1 pound leftover cooked turkey, shredded or chopped
• 2 cups leftover mashed potatoes
• 4 cups low-sodium chicken broth
• 2 garlic cloves, minced
• 1/3 cup onion, diced
• 1 large celery stalk, sliced
• 1 cup frozen peas & carrots
• 1 teaspoon salt (or more)
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1 tablespoon oil (for Instant Pot only)

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Instructions

Slow Cooker

1. Add all the ingredients EXCEPT the frozen peas & carrots to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3 hours or LOW 4-6.
3. Stir in the frozen peas & carrots. Cover & cook until warmed through, approximately 5-10 minutes.

Instant Pot

1. Turn on the pressure cooker and select sauté. Once hot, add the add oil to the pot. Add onion &  celery and cook 3-5 minutes or until veggies begin to soften. Add the garlic & cook an additional minute.
2. Add the broth & deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
3. Add leftover turkey, leftover mashed potatoes, salt, garlic powder, thyme, and pepper. Stir to mix well.
4. Select manual setting, high pressure for 20 minutes. When cook time is done, quick-release the pressure.
5. Open the lid and stir in the frozen peas & carrots Cook on WARM until heated through, approximately 5-10 minutes.

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