Thanksgiving is one of my favorite holidays. I have cooked Thanksgiving diner for my family and extended family for over 20 years now. When it comes to the Thanksgiving menu, I tend to be fairly traditional. At a bare minimum I make turkey, stuffing, mashed potatoes and two vegetables. I make a lot because I like leftovers. While I do love the leftovers, hubby doesn’t always like eating the exact same thing for more then one day. I came up with an easy solution this – Thanksgiving Leftover Soup. Here’s how I make it.
Thanksgiving Leftover Soup is so easy to make I really hate to call it a recipe. It’s simply all of your leftovers getting happy in one big pot with a little turkey stock. Here’s how I make it.
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- large cooking pot (I used a 6-quart pot)
- silicone cooking spoon
- cutting board
OXO Good Grips 10-1/2 x 14.5″ Cutting BoardCuisinart 15-Piece Stainless Steel Knife Block SetNeibo silicone serving spoon with stainless handleCuisinart Chef’s Classic 6-Qt Stainless StockpotSilicone & Stainless Steel 4-Oz Soup Ladle
- 5 lbs mashed potatoes (meaning mashed potatoes made from 5 lbs of fresh potatoes)
- 1 lb roast turkey
- 16 oz mixed vegetables
- 32 oz turkey stock
- 12 oz jar turkey gravy
Place the mashed potatoes into a large pot.
Add the turkey stock and turkey gravy and stir well.
Start heating the mixture until the potatoes are softening a bit and it’s starting to look like a potato soup.
Cut the turkey into bite sized pieces while the potatoes are heating.
Add the turkey and vegetables and mix well.
Keep heating over a medium heat until the soup is heated all of the way through.
Serve immediately with some leftover garlic bread.