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Leftover Turkey and Mashed Potato Soup

overhead shot of cooked turkey mashed potato soup in a white bowl with a spoon
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5 from 2 reviews

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.

Ingredients

Units Scale
  • 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)

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.

Find it online: https://fitslowcookerqueen.com/turkey-mashed-potato-soup/

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