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Holiday Leftover Soup


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From Our Kitchen

2 tablespoons olive oil
1 onion, chopped
1 cup chopped carrots
1 cup chopped celery
2 cups diced potatoes
4 cups turkey broth
2 cups chopped cooked turkey
1 can creamed corn
1 cup leftover mashed potatoes
1 teaspoon kosher salt
⅛ teaspoon freshly ground  pepper
2 cup shredded Reggiano Parmesan


In a large pot, heat olive oil over medium heat. Add onion; cook until tender, about 5 minutes. Add carrots, celery, and potatoes; cook and stir for 3 minutes. Add turkey broth and water. Bring to a boil, reduce heat, and simmer for 15 minutes or until vegetables are tender. Stir in remaining ingredients except cheese and bring to a simmer, stirring to dissolve mashed potatoes.

Add cheese and heat, stirring until the cheese has melted; do not boil.

Serve immediately.