Turkey and Sweet Potato Soup

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 08/9/19
Turkey and sweet potato soup

The Spruce

Prep: 12 mins
Cook: 30 mins
Total: 42 mins
Servings: 4 to 6 servings

Leftover turkey teams up with sweet potatoes, mixed vegetables, bacon, and optional mushrooms in this great-tasting soup. Half-and-half makes for a richer soup, but you can use a lower-fat milk or light cream if you prefer. 

Aside from the chopping and cubing, there are very few preparation steps in this soup. Just simmer until it's done!

If you don't care for mushrooms, by all means, leave them out. Add a little more turkey or vegetables if you like, or add a replacement vegetable. A little pimiento would add some extra color to the soup. Finely-diced ham would make a delicious substitute for the bacon.

Ingredients

  • 2 cups sweet potatoes (peeled and cubed into 1/2-inch dice)
  • 1 cup celery (sliced)
  • 1 cup onion (chopped)
  • 2 cups turkey stock (or chicken stock, preferably no- or low-sodium)
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1 1/2 cups frozen mixed vegetables (thawed in a colander under cold running water)
  • 4 strips cooked bacon (diced)
  • 2 cups turkey (diced)
  • Optional: 1 (6-ounce) can mushrooms (sliced and drained)
  • 2 cups half-and-half, milk, or light cream
  • Kosher salt and freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for turkey and sweet potato soup
    The Spruce

  2. In a Dutch oven, stockpot, or large saucepan, combine the cubed sweet potatoes with the celery, onion, and turkey stock or chicken stock. Add the dried leaf marjoram and thyme.

    Ingredients in a pot
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  3. Bring the pot to a boil over medium heat. Turn the heat down to low, cover the pot, and simmer for about 20 minutes, or until the vegetables are tender. Add the mixed vegetables and simmer for 5 minutes longer.

    Bring the pot to a boil
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  4. Add the diced cooked bacon, cubed turkey, and mushrooms to the pot; continue cooking over low heat for about 5 more minutes.

    Add the bacon
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  5. Add the milk, half-and-half, or light cream. Taste and add kosher salt and freshly ground black pepper, to taste.

    Add broth
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  6. Continue cooking until the soup is hot and just begins to simmer again.

    Continue cooking
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  7. Serve the soup with crackers or crusty rolls and a tossed green salad.

Tips

  • Use 3/4 teaspoon poultry seasoning in place of the marjoram and thyme.
  • To cook the bacon in the oven, heat the oven to 375 F. Line a rimmed baking pan with foil. Place a rack in the pan and arrange the strips of bacon on the rack. Bake for about 25 to 30 minutes, or until crisp. Drain on paper towels and then dice for the recipe.
Nutrition Facts (per serving)
820 Calories
33g Fat
27g Carbs
99g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 820
% Daily Value*
Total Fat 33g 43%
Saturated Fat 12g 61%
Cholesterol 332mg 111%
Sodium 946mg 41%
Total Carbohydrate 27g 10%
Dietary Fiber 5g 17%
Protein 99g
Calcium 191mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)