Why You’ll Love This Turkey and Sweet Potato Soup

• It’s the ultimate comfort food upgrade. This isn’t a bland, boring soup. The sweet potatoes break down a little to create a naturally creamy, slightly sweet base that plays so well against the savory turkey and herbs. It’s cozy in a way that feels both familiar and exciting.
• It’s a fantastic way to use up leftovers. Got leftover Thanksgiving or Christmas turkey? This is its glorious second act. But don’t worry if you don’t—it’s just as easy to start with fresh ground turkey. It’s a wonderfully flexible recipe that adapts to what you have on hand.
• It’s a nutrient-packed powerhouse in a bowl. Between the lean protein from the turkey, the complex carbs and vitamins from the sweet potatoes, and the hearty greens, every spoonful is delivering serious goodness. It’s a meal that truly fuels you.
• It makes fantastic leftovers. Honestly, I think this soup tastes even better the next day. The flavors have more time to mingle and get to know each other, making it a brilliant make-ahead lunch or dinner for a busy week.

Ingredients & Tools

• 1 tbsp olive oil or avocado oil
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 lb ground turkey (or 2-3 cups shredded cooked turkey)
• 2 medium sweet potatoes (about 1.5 lbs), peeled and cubed
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 6 cups chicken or turkey broth (low sodium if possible)
• 1 bay leaf
• 1 bunch kale, stems removed and leaves chopped
• Salt and freshly ground black pepper to taste
• Fresh parsley, for garnish (optional)

Tools: A large stockpot or Dutch oven, a wooden spoon, a sharp knife, and a cutting board.

Don’t stress about the vegetable sizes being perfect—a rough chop is just fine here. The smoked paprika is a little secret weapon; it doesn’t make the soup spicy, but it adds a wonderful depth of flavor that really elevates the whole pot.

Serves: 6 | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

• What kind of turkey should I use? You have options! Lean ground turkey (93/7) is great for a heartier, almost chili-like texture. If using pre-cooked shredded turkey, just add it at the end with the kale to warm through so it doesn’t get tough.
• Don’t skip the sauté. Taking the time to properly sauté the onions, carrots, and celery (this is your “mirepoix”) is crucial. It builds a flavor foundation that you just can’t get by throwing everything in the pot at once. You want the onions to be soft and translucent.
• How big should I cube the sweet potatoes? Aim for about 1/2-inch cubes. This ensures they cook through and become tender in the simmering time without turning to complete mush. A little bit of breakdown is good for thickening the soup, though!
• Can I use a different green? Absolutely! Kale is sturdy and holds up well, but spinach or Swiss chard are great alternatives. If using spinach, just stir it in at the very end until it wilts—it cooks in seconds.

How to Make Turkey and Sweet Potato Soup

Serving Suggestions

Complementary Dishes

• A thick slice of crusty bread or a warm dinner roll — Essential for dipping and soaking up every last bit of the flavorful broth. A rustic sourdough or a whole-grain roll works perfectly.
• A simple side salad with a bright vinaigrette — The crisp, acidic notes from a salad with a lemon-Dijon vinaigrette provide a lovely contrast to the rich, savory warmth of the soup.
• A grilled cheese sandwich — For the ultimate comfort meal, serve a bowl of this soup with a classic, gooey grilled cheese. It’s a combination that simply cannot be beaten.

Drinks

• A crisp, dry white wine like Sauvignon Blanc — The wine’s acidity and citrus notes cut through the soup’s richness beautifully, cleansing the palate between bites.
• A malty amber ale or brown ale — The caramel and toasty notes in these beers complement the sweet potatoes and smoked paprika wonderfully without overpowering the dish.
• Sparkling water with a twist of lemon — A non-alcoholic option that still provides that refreshing, palate-cleansing fizz that works so well with a hearty soup.

Something Sweet

• A simple ginger cookie or biscotti — The warm spice of ginger is a fantastic flavor bridge from the savory soup to a sweet ending. A biscotti is perfect for dunking.
• A small bowl of vanilla bean ice cream or rice pudding — The cool, creamy simplicity is a delightful contrast after the hearty soup. It’s satisfying without being too heavy.
• Poached pears with a drizzle of honey — Light, elegant, and not too sweet, this dessert feels special and continues the autumnal fruit theme in a gentle way.

Top Mistakes to Avoid

• Mistake: Boiling the soup aggressively after adding the sweet potatoes. A gentle simmer is key. A rolling boil can cause the sweet potatoes to break apart too much, making the soup overly starchy and muddy-looking instead of having distinct, tender cubes.
• Mistake: Underseasoning. This is the biggest soup pitfall! Broths vary widely in salt content, and vegetables like potatoes absorb a lot of seasoning. Always, always taste at the end and add salt and pepper in stages until it tastes just right to you.
• Mistake: Adding the kale too early. If you add the kale at the same time as the sweet potatoes, it will overcook, lose its vibrant green color, and become slimy. You want it to be just wilted and tender.
• Mistake: Not browning the ground turkey properly. If you just stir it into the veggies without giving it a chance to sear a bit, you’ll miss out on the deeper, richer flavor that browning creates. Get a little color on it!

Expert Tips

• Tip: For a richer, deeper flavor, brown the turkey in batches. If you crowd the pot, the turkey will steam instead of brown. Cooking it in two batches ensures each piece gets a nice sear, adding a ton of flavor to the entire soup.
• Tip: Add a Parmesan rind while the soup simmers. If you have a rind of Parmesan cheese hanging out in your fridge, toss it into the pot with the broth. It will melt slowly, adding an incredible umami depth and richness to the broth. Just remember to fish it out before serving!
• Tip: Use an immersion blender for a creamier texture (partially). If you prefer a thicker, creamier soup but still want some texture, use an immersion blender to purée about one-third of the soup right in the pot before adding the kale. It’s the best of both worlds!
• Tip: Freeze individual portions for easy meals. This soup freezes exceptionally well. Let it cool completely, then portion it into freezer-safe containers or bags. It’s a lifesaver on busy nights—just thaw and reheat.

FAQs

Can I make this soup in a slow cooker?
Absolutely! It’s very adaptable. Sauté the onions, carrots, celery, and garlic in a skillet first (this step is important for flavor), then transfer them to the slow cooker. Add the raw ground turkey (break it up a bit), sweet potatoes, thyme, paprika, and broth. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. About 30 minutes before serving, stir in the kale and season with salt and pepper. If using cooked turkey, add it with the kale.

How long will leftovers last in the fridge?
Stored in an airtight container, this soup will keep beautifully in the refrigerator for 3-4 days. The flavors really do meld and improve, so leftovers are a treat. Just give it a good stir when reheating, and you may need to add a splash of broth or water if it has thickened up too much.

Can I use butternut squash instead of sweet potato?
Yes, that’s a wonderful substitution! Butternut squash has a similar texture and sweetness. Peel and cube it the same way, and the cooking time will be roughly the same. The soup will have a slightly different, but equally delicious, flavor profile.

Is this soup freezer-friendly?
It’s an excellent freezer meal! Cool the soup completely before transferring it to freezer-safe containers, leaving a little space for expansion. It will keep for up to 3 months. The texture of the potatoes might be a tiny bit softer upon thawing, but the flavor will be fantastic. Thaw overnight in the fridge before reheating gently on the stove.

My soup is too thick. How can I thin it out?
No problem at all! Simply add more broth or even a bit of water when you reheat it, a half-cup at a time, until it reaches your desired consistency. Soups often thicken as they sit, especially with starchy ingredients like sweet potatoes, so this is a very common adjustment.