Creamy Slow Cooker Turkey and Cream Cheese Soup is an easy crockpot dinner made with 3 cups of cooked turkey, vegetables, broth, condensed cream of chicken soup, and softened cream cheese. Add the ingredients to the slow cooker, cook on LOW for 4–6 hours or HIGH for 2–3 hours, then blend in the cream cheese during the final 30–60 minutes for a rich, comforting soup.
This leftover-turkey soup is thick, savory, and wonderfully creamy, with tender carrots, celery, onion, garlic, and sweet peas in every spoonful. It is a practical way to turn roasted turkey into a cozy family meal, especially when served with warm bread, crackers, or a simple green salad.
Jump to RecipeWhy You’ll Love This Recipe
This crockpot turkey soup delivers the comfort of a long-simmered meal with very little hands-on work. Once the vegetables, turkey, broth, condensed soup, and seasonings are in the slow cooker, the appliance takes care of the cooking while you handle the rest of your day.
The flavor is savory and familiar, but the cream cheese gives the broth a lush, velvety finish. Tender turkey makes the soup filling, while carrots, celery, onion, garlic, and peas add color, sweetness, and a pleasant mix of textures.
It is also an excellent recipe for the days after a holiday meal. Rather than serving the same turkey plate again, you can transform leftovers into a fresh one-pot dinner with pantry-friendly ingredients.
If your family enjoys comforting crockpot meals, our slow cooker bean soup is another hearty option to keep in your recipe collection.
Ingredients You’ll Need
The recipe begins with 3 cups of cooked turkey, either shredded into larger strands or chopped into bite-size pieces. Leftover roasted turkey is especially delicious because it brings browned, savory flavor to the soup, though any fully cooked turkey will work.
- Broth: Use 4 cups of chicken or turkey broth as the flavorful base.
- Aromatic vegetables: Diced onion, celery, sliced carrots, and minced garlic build a classic soup foundation.
- Creamy ingredients: Condensed cream of chicken soup adds body, while an 8-ounce package of cream cheese creates the rich finish.
- Vegetables: One cup of frozen peas or mixed vegetables adds color and a tender bite near the end of cooking.
- Seasonings: Dried thyme, poultry seasoning, salt, and black pepper complement the turkey without overpowering it.
- Optional dairy: Add up to ½ cup milk or half-and-half if you would like a thinner soup.
Have the cream cheese softened before you start. Cutting it into small cubes helps it melt into the hot soup more quickly and evenly than adding a cold block.
How to Make It Step-by-Step
Step 1: Prepare the vegetables by dicing the onion and celery, slicing the carrots, and mincing the garlic. Cut the softened cream cheese into small cubes and set it aside for later, since it should not be added at the beginning.
Step 2: Add the cooked turkey, broth, onion, celery, carrots, garlic, condensed cream of chicken soup, thyme, poultry seasoning, salt, and black pepper to the slow cooker. Stir thoroughly to combine the condensed soup with the broth and coat the turkey and vegetables with the seasonings.
Step 3: Cover the slow cooker and cook on LOW for 4–6 hours or HIGH for 2–3 hours. The soup is ready for its creamy finishing ingredients when it is hot and the carrots and celery are tender.
Step 4: Add the cubed cream cheese during the final 30–60 minutes of cooking. Stir occasionally as it melts, scraping gently around the edges and bottom so the cream cheese incorporates fully without leaving noticeable lumps.
Step 5: Stir in the frozen peas or mixed vegetables during the final 20–30 minutes. They need only enough time to heat through and become tender while retaining some freshness and color.
Step 6: Check the consistency and add milk or half-and-half if desired. Taste carefully before adding more salt, then ladle the soup into warm bowls and serve immediately.
Chef’s Tips for Creamy Turkey Soup
Start with only the listed ½ teaspoon of salt, or use less if your broth and turkey are already seasoned. Both cooked turkey and condensed soup can contain a fair amount of sodium, so the best time to make the final adjustment is after the cream cheese has melted and all the ingredients are hot.
For the smoothest texture, use softened cream cheese rather than one straight from the refrigerator. Small cubes have more surface area, allowing them to soften into the soup with less stirring.
Keep the slow cooker covered during cooking. Removing the lid repeatedly releases heat and can extend the cooking time, especially when preparing the soup on LOW.
This soup is thick enough to feel substantial but can be loosened with milk or half-and-half. Add the dairy slowly because the vegetables and turkey should remain surrounded by a creamy broth rather than a watery one.
When using raw turkey instead of leftovers, make sure it cooks fully in the slow cooker. The thickest pieces must reach 165°F before serving; cooked leftover turkey is the simpler and more reliable choice for this recipe.
For another cozy bowl with bold family-friendly flavor, try this slow cooker taco soup next.
What to Serve with Turkey Soup
A bowl of creamy turkey soup is satisfying on its own, but the right side dish makes it feel like a complete meal. Choose something crisp, toasted, or lightly dressed to balance the rich broth.
- Warm crusty bread for dipping into the creamy soup.
- Buttery crackers or toasted baguette slices for added crunch.
- A simple green salad with a bright vinaigrette.
- Roasted vegetables for a hearty cold-weather dinner.
- A small baked potato when you want an especially filling meal.
For a comforting side that can cook while you prepare the soup, consider this slow cooker macaroni and cheese. Serve a modest portion alongside the soup for a generous family-style spread.
Storage and Reheating
Cool leftover soup promptly and transfer it to airtight containers. Refrigerate it and reheat only the portion you plan to eat, stirring gently as it warms so the creamy base stays evenly mixed.
The soup may thicken as it chills. Add a small splash of milk, half-and-half, or broth while reheating if needed, then taste again because added liquid may slightly reduce the seasoning.
Reheat gently until hot throughout rather than boiling vigorously. Slow, even heating helps protect the creamy texture and keeps the turkey tender.
Creamy Slow Cooker Turkey and Cream Cheese Soup
Ingredients
Method
- Place the cooked turkey, broth, onion, celery, carrots, garlic, condensed cream of chicken soup, dried thyme, poultry seasoning, salt, and black pepper in the slow cooker. Stir well so the condensed soup begins to distribute through the broth.
- Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until the vegetables are tender and the soup is hot. Keep the lid closed as much as possible so the slow cooker maintains a steady temperature.
- During the final 30–60 minutes, add the softened cream cheese cubes. Stir occasionally until the cream cheese has completely melted into the soup and the texture looks creamy.
- Stir in the frozen peas or mixed vegetables during the final 20–30 minutes. This keeps them colorful and tender without making them overly soft.
- If you prefer a thinner consistency, stir in up to ½ cup milk or half-and-half. Add it gradually, stirring after each addition, until the soup reaches your preferred texture.
- Taste the finished soup and adjust the seasoning if needed. Ladle into bowls and serve hot with bread, crackers, or a light salad.
Notes
Final Thoughts
Creamy Slow Cooker Turkey and Cream Cheese Soup is a warm, practical way to turn cooked turkey into something that tastes completely new. The slow cooker develops savory flavor from simple vegetables and broth, while cream cheese and condensed soup create a rich texture with minimal effort.
Prepare the ingredients in about 15–20 minutes, let the soup cook on LOW for 4–6 hours or HIGH for 2–3 hours, and remember to add the cream cheese near the end. Finish with frozen peas or mixed vegetables, adjust the seasoning, and add milk or half-and-half if you prefer a lighter consistency.
Serve this hearty soup on a chilly evening with crusty bread and enjoy every creamy, savory spoonful. It is an easy crockpot recipe worth making long after the holiday leftovers are gone.