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Turkey Cheddar Soup Recipe
Ash Tyrrell

Turkey Cheddar Soup Recipe

I first made this turkey cheddar soup the day after Thanksgiving, staring at a fridge full of leftover turkey and wondering what to do with it. One pot later, I had a thick, cheesy chowder that disappeared faster than the turkey itself did on the big day.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 large onion chopped — builds the savory base flavor the whole soup rests on
  • 1 tablespoon butter cubed — helps soften the onion and adds a hint of richness
  • 2 tablespoons all-purpose flour — thickens the broth into a proper chowder texture
  • 5 cups chicken stock — use a good quality stock since it carries most of the flavor
  • 2 large Yukon Gold potatoes cubed — hold their shape well and turn creamy when simmered
  • 2 medium sweet potatoes cubed — add natural sweetness that balances the sharp cheddar
  • 1 bag 12 oz frozen corn — no need to thaw, just toss it straight into the pot
  • 1/4 to 1/2 teaspoon ground nutmeg — a small pinch adds warmth without overpowering the dish
  • 3 cups shredded cooked turkey — leftover roasted turkey works best for deeper flavor
  • 1 1/2 cups half-and-half — keeps the soup rich and silky without being too heavy
  • 12 ounces sharp aged cheddar shredded — grate it fresh, pre-shredded cheese doesn't melt as smoothly
  • Salt and pepper to taste — always season at the end once the cheese is in
  • Salted pepitas and hot sauce for topping — optional but adds great crunch and a spicy kick

Method
 

  1. Melt the butter in your Dutch oven over medium-high heat. Add the chopped onion and cook for about 3 to 5 minutes, stirring occasionally, until it turns soft and slightly translucent. This step builds the flavor foundation for the entire pot, so don't rush past it.
  2. Lower the heat to medium-low and stir in the flour, letting it cook for a minute until lightly golden. Slowly whisk in the chicken stock, then add the potatoes, sweet potatoes, corn, and nutmeg. Bring everything to a boil, then reduce to low and simmer uncovered for 15 to 20 minutes, until the potatoes turn fork-tender.
  3. Stir in the shredded turkey and half-and-half, letting the soup simmer gently for another 5 to 6 minutes until it's heated all the way through. Take the pot off the heat once everything is warm, since you don't want it boiling in the next step.
  4. Gradually stir in the shredded cheddar, a handful at a time, until it fully melts into the soup. Adding it slowly off the heat keeps the texture smooth instead of grainy. Season with salt and pepper to taste before serving.
  5. Ladle the hot soup into bowls and top with salted pepitas and a dash of hot sauce if you like a little kick. Serve immediately while it's warm, creamy, and at its cheesiest best.

Notes

  • I always shred my own cheddar block instead of buying pre-shredded, since it melts far smoother into the broth.
  • I take the pot off direct heat before adding cheese, because boiling cheese tends to separate and turn grainy.
  • I like using a mix of Yukon Gold and sweet potatoes since it gives the soup a nice balance of savory and sweet.
  • I taste and adjust the nutmeg carefully, a little goes a long way and too much can overpower the cheese.
  • I sometimes swap in leftover turkey soup ingredients from the fridge, like extra veggies, to stretch the batch further.