Slow Cooker Turkey and Gravy Potato Soup Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, consider sautéing the celery and carrots in a pan with a little butter before adding them to the slow cooker. While this adds a step, it caramelizes the vegetables and adds a layer of complexity to the soup. If you are short on time, this step can be skipped entirely without compromising the overall quality of the soup.

If you prefer a thicker soup, you can mash a few of the cooked potatoes directly in the slow cooker once the cooking time is complete. This releases the starch from the potatoes, which naturally thickens the liquid further.

Adjust the consistency by adding a small amount of extra broth if you prefer a thinner, more traditional soup texture, or serve as is for a hearty, stew-like experience.

Variations

• Herbed Turkey Soup: Add two tablespoons of fresh chopped herbs like rosemary, thyme, and sage during the last hour of cooking to provide a fresh, aromatic finish to the soup.
• Creamy Mushroom Turkey Soup: Incorporate one cup of sliced cremini mushrooms at the start of the cooking process to add an earthy flavor and a different texture to the finished dish.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over medium-low heat until simmering and heated through, or microwave in 1-minute intervals, stirring in between.

Allow the soup to cool to room temperature, but do not leave it out for more than two hours. Once cooled, transfer the soup to airtight containers. It can be stored in the refrigerator for up to three days. When reheating, ensure the soup is brought to a gentle simmer on the stovetop, stirring occasionally to ensure even heating and to prevent the bottom from scorching in the pot.

This soup is an excellent candidate for making ahead of time as the flavors tend to meld and intensify after sitting in the refrigerator overnight. Prepare the entire recipe as directed, let it cool completely, and store it in the fridge.

When ready to serve, simply reheat it on the stovetop over low heat, adding a splash of water or broth if the soup has thickened too much during storage.

Serving ideas

Serve this turkey and gravy potato soup hot in deep, wide bowls to showcase the texture of the tender turkey and vegetables. Because the soup is quite hearty, it pairs perfectly with a side of crusty bread or a simple, crisp green salad with a light vinaigrette.

The contrast between the warm, creamy soup and a fresh, crunchy side dish makes for a balanced and satisfying meal that is perfect for any occasion.

For an extra touch, garnish each bowl with a sprinkle of fresh parsley or a dash of cracked black pepper right before serving. This adds a pop of color and freshness that brightens the rich, savory flavors of the gravy.

If you are serving this for a larger gathering, consider placing a small basket of warm rolls on the table to help soak up the last of the delicious, creamy gravy at the bottom of the bowls.

Frequently asked questions

Recipe card

Slow Cooker Turkey and Gravy Potato Soup

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 1 1/2 lb turkey breast, cut into bite-size pieces
• 3 cups potatoes, diced
• 1 cup carrots, sliced into coins
• 1 cup celery, sliced
• 1 tbsp poultry seasoning
• 2 cups chicken broth
• 1 cup turkey gravy

Instructions

1. Place the bite-size pieces of raw turkey breast into the bottom of the slow cooker. Scatter the diced potatoes, carrot coins, and sliced celery evenly over the turkey to ensure even cooking throughout the process.
2. Sprinkle the poultry seasoning over the vegetable and turkey layer. Pour the chicken broth and turkey gravy over everything in the slow cooker, ensuring the liquid covers the ingredients sufficiently for a flavorful base.
3. Cover the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Ensure the turkey reaches an internal temperature of 165°F (74°C) before serving to guarantee it is safely cooked through.

Contains: gluten, milk, celery

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

28 g

Fat

15 g

Fiber

3.5 g

Sugar

2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.