Creamy Dill, Turkey and Vegetable Soup Recipe

If you have leftover turkey after the holidays, give this delicious cream soup a try! The dill and cream cheese give this soup a unique flavor and the potatoes and carrots make it SO hearty!


Creamy Dill, Turkey and Vegetable Soup

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Hey everyone!! It's almost Christmas... woo-hoo!

I love this holiday. It's so much fun to see the look of happiness on my daughters face.

This Christmas is extra special for us. We are all moved in our new home we purchased through Habitat for Humanity and get to spend our first Christmas here.

I still have tons of unpacking to do, but am so excited to get cooking in my new kitchen. I'm sure there will be an abundance of new recipe posts coming soon!

Are you having turkey for Christmas??

I have a great recipe to use up some leftovers.

This Cream Cheese Turkey and Vegetable soup is so flavorful and would be great with chicken if you don't have leftover turkey.

It's so creamy from the cream cheese and so hearty from all of the veggies! We served it with some crusty bread for dunking and it was a filling meal.

What is in Creamy Dill, Turkey and Vegetable Soup?

• Cream Cheese: It's been around since the 1800's and was produced mostly in Philadelphia. You can use store bought like I did or homemade. I love the versatility, and that you can use it in sweet or savory recipes. This recipe uses only half the package, but you can store it in the fridge opened for up to 2 weeks before it spoils. 

• Turkey or Chicken: I love using leftover turkey and chicken in pretty much everything, soups, casseroles, sandwiches and more! I sometimes buy turkey breast in the off season and cook it in the slow cooker to use for meals, or buy my rotisserie chickens at Sam's Club. 

• Fresh Dill: This herb is a good source of fiber and vitamin c. We love using it with buttery potatoes, soups and dips. A little of this herb goes a long way and if you have any extra leftover, try freezing it for future use!

• Potatoes: I used yukon gold potatoes in this recipe since those are my absolute favorite! Yukon Gold were first developed in Canada and are known for their golden flesh and smooth eye-free skin. 

Other savory recipes using cream cheese you may like:

• Slow Cooker Creamy Chicken Tacos
• Cream Cheese Wontons
• Creamy Chicken and Spinach Noodle Soup
• Roast Beef Snack Crackers with Horseradish Cream Cheese
• Cream Cheese Chicken Enchiladas
• Cream Cheese Sausage Balls

This recipe is just too easy to make:

• In a pan, saute the onion in the butter
• Add the broth, carrots, potatoes, salt and black pepper, bring to a boil 
• Reduce heat, cover and simmer
• Add the turkey and dill, heat through
• In a bowl, whisk the flour and milk together until smooth 
• Stir into the soup and bring to a boil 
• Cook and stir until soup has thickened 
• Reduce the heat, add cream cheese and stir 
• Remove from heat and serve!

Full recipe below

You can add or substitute with the following ingredients:

• fresh chopped basil
• chopped bell pepper
• celery
• fresh chopped rosemary
• fresh or frozen peas
• frozen corn
• crushed red pepper
• fresh chopped thyme
• chopped ham
• minced garlic

Looking for more recipes using fresh dill?

• Parmesan Dill Garlic Bread
• Creamy Dill Pickle Potato Chip Dip
• Crab Salad
• Rustic Dill Tomato Soup
• Dill Cucumber Salad
• Salmon Chowder

Things you may need:

• Handy Herb Scissors
• My Favorite Cutting Boards
• Super Fun Soup Ladle 

On this day in blog history....

One year ago

• Sparkling Apple Cider Punch

What to serve with this recipe:

• Buttery Garlic Bread
• Zucchini and Herb Salad
• Peppery Cheddar Cheese Bread

I hope you enjoy this recipe as much as we did!


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Creamy Dill, Turkey and Vegetable Soup

Yield: 4-6 servings

Author: Hot Eats and Cool Reads

ingredients:

• 1 tablespoon butter
• 1 small onion, diced
• 4 1/2 cups chicken broth
• 1 cup carrots, peeled and sliced
• 2 large potatoes, peeled and diced
• 2 cups turkey or chicken, chopped
• 1 1/2 tablespoons fresh dill, chopped
• 1/4 cup flour
• 1 cup milk
• 4 ounces cream cheese, diced into small pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper

instructions:

1. In a large saucepan, saute the onion in the butter for 4-5 minutes.
2. Add the broth, carrots, potatoes, salt and black pepper. 
3. Bring to a boil. Reduce heat, cover and simmer for 10-15 minutes, until vegetables are tender. Add the turkey and dill. Heat through.
4. In a small bowl, whisk the flour and milk together until smooth. Stir into the soup and bring to a boil. Cook and stir for 2-3 minutes until soup has thickened. 
5. Reduce the heat, add the cream cheese and stir until melted. Remove from heat and serve!

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