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Creamy turkey and leek soup with roast potato crisp

Name: Creamy turkey and leek soup with roast potato crisp
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 tbsp olive oil, plus extra to drizzle; 20g salted butter; 3 leeks, white parts sliced, dark green ends very finely sliced; 2 garlic cloves, finely sliced; 250ml dry white wine; 1 litre chicken or turkey stock; About 400g leftover turkey, ideally breast meat, shredded; About 250g leftover roast potatoes, crisp edges trimmed off and chopped; Vegetable oil to shallow-fry; 300ml double cream; 1 apple, cut into 1cm cubes (keep in a bowl of water with a squeeze of lemon juice if preparing this in advance)

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 4 Dec 24
Updated: 26 Dec 24

Creamy turkey and leek soup with roast potato crisp

A sophisticated twist on cream of chicken soup using Christmas leftovers. The crisp edges of roast potatoes, curls of leek and fresh apple are used for a crunchy topping.

Got lots of Christmas dinner veg to use up? Try our Korean-inspired Christmas leftovers rice bowls.

Easy
December 2024

Test kitchen approved

Serves 4
Hands-on time 25 min. Simmering time 35 min

A sophisticated twist on cream of chicken soup using Christmas leftovers. The crisp edges of roast potatoes, curls of leek and fresh apple are used for a crunchy topping.

Got lots of Christmas dinner veg to use up? Try our Korean-inspired Christmas leftovers rice bowls.

Nutrition: per serving

Calories: 768kcals
Fat: 52g (28g saturated)
Protein: 45g
Carbohydrates: 18g (8g sugars)
Fibre: 3.3g
Salt: 1.4g

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Before you start

Don’t waste it Use the carcass of your Christmas turkey to make an amazing stock for the base of this soup.

If you have an air fryer you can make the crunchy leek and potato topping in it – cook for about 5 minutes at 200°C (it’ll crisp up more as it cools).

Before you start

Don’t waste it Use the carcass of your Christmas turkey to make an amazing stock for the base of this soup.

If you have an air fryer you can make the crunchy leek and potato topping in it – cook for about 5 minutes at 200°C (it’ll crisp up more as it cools).

Ingredients

1 tbsp olive oil, plus extra to drizzle
20g salted butter
3 leeks, white parts sliced, dark green ends very finely sliced
2 garlic cloves, finely sliced
250ml dry white wine
1 litre chicken or turkey stock
About 400g leftover turkey, ideally breast meat, shredded
About 250g leftover roast potatoes, crisp edges trimmed off and chopped
Vegetable oil to shallow-fry
300ml double cream
1 apple, cut into 1cm cubes (keep in a bowl of water with a squeeze of lemon juice if preparing this in advance)

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Method

Heat the oil and butter in a large saucepan over a medium heat, then add the sliced white leeks with a pinch of salt. Cook for 10 minutes, stirring, until softened. Add the garlic and cook for a further minute.
Increase the heat a little and add the wine. Bubble for a few minutes, then stir in the stock, turkey and soft, fluffy potato centres. Bring to the boil, then simmer gently for 30 minutes.
Meanwhile, make the topping. Heat 1-2cm oil in a small pan over a medium-high heat until a piece of leek sizzles instantly. Cook the green leeks in batches for 20-30 seconds, stirring, until crisp. Use a slotted spoon to transfer to a plate lined with kitchen paper. Fry the chopped potato edges in the same way. Set aside to cool.

Take the soup off the heat and whizz with a stick blender until smooth. Stir in the cream. Heat through over a medium heat for about 5 minutes and season to taste. Mix the crispy leeks, potato and apple, then use to top the soup. Drizzle with olive oil.