Turkey Pot Pie Soup

Turn your Thanksgiving leftovers into something truly comforting with this hearty Turkey Pot Pie Soup. Made with tender turkey, garden vegetables, and creamy The Farmer’s Cow whole milk, it’s everything you love about pot pie—just ladled into a bowl. It’s a farm-fresh way to savor the season, one spoonful at a time.

Yield: 6 servings

Ingredients

• 1 tbsp olive oil
• 1 cup celery, diced small
• 1 cup carrots, small rounds or quarters
• 1 cup onion, finely chopped
• 1 tbsp garlic, minced
• ½ tsp fresh ground pepper
• ½ tsp kosher salt
• 1 tsp dried thyme
• 1 tsp dried rosemary or sage
• 5 cups Yukon gold potatoes, chopped into ½ inch square pieces
• 5 cups Yukon gold potatoes, cut into quarters so that you can remove them at the end of cooking
• 5 cups cooked turkey
• 5 cups turkey broth or chicken broth
• ½ cup The Farmer’s Cow whole milk at room temperature
• 1 cup frozen peas, thawed
• 3 tbsp fresh parsley for garnish (optional)

Instructions

1. Heat olive oil in a large pot. Add the prepared celery, carrot, onion, garlic, and spices. Sauté for 2 minutes or until slightly translucent.
2. Add potatoes, cooked turkey, and broth. Do not add milk at this stage. Cover the pot and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 25 minutes or until the large potato pieces are fork-tender.
3. Turn off the heat and remove the large potato pieces.
4. Place potato pieces, room temperature milk, and ½ cup of broth from the pot into a blender. Blend until smooth. Add potato/milk mixture back to the pot and stir in the peas.
5. Heat to desired temperature, ladle into bowls, and garnish with parsley.

Date Posted: November 5, 2025

• Milk
• Eggs