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The holiday season is here and if you're like me, you have plenty of leftover turkey to remind you. In the spirit of light eating and tracking macros, this recipe is gluten free, low carb, low fat, and dairy free. Please adjust to individual dietrary needs or preference.


1 medium yellow onion, diced

4 garlic cloves, minced

4 small carrots (approximately 1.5 cups, diced)

2 medium russet potatoes (one diced & one sliced in half moons)

4 cups of chicken or turkey stock (one box)

2 cups of water

3 cups leftover turkey (add more for more protein)

1/2 cup almond milk

1 teaspoon dried rosemary (all I had - fresh works too)

1 teaspoon thyme

1 tablespoon extra virgin olive oil

salt & pepper to taste



  • Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, salt, pepper, rosemary and thyme. Sauté for 3 to 4 minutes (until slightly translucent).

  • Add broth, potatoes, and leftover turkey. Do not add milk.

  • Bring to a boil. Lower heat to a simmer and cook for 30 minutes (until potatos are tender).

  • Remove larger potato pieces. Place potatoes, almond milk, and 1/2 cup of broth from the pot into a blender. Add a pinch of herbs. Blend until smooth. Add potato mixture and frozen peas. (This potato mixture helps thicken the soup.)

  • Combine well, cover and cook additional 8-10 minutes.

  • Pair with favorite bread or leftover dinner rolls.

Hope you had a restful weekend!


Xx Dee

Video reference here.



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