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Creamy Slow Cooker Turkey and Cream Cheese Soup

Creamy Slow Cooker Turkey and Cream Cheese Soup

A rich and comforting crockpot soup made with cooked turkey, vegetables, broth, condensed cream of chicken soup, and cream cheese. It is an ideal use for leftover roasted turkey and makes 4–6 satisfying servings.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups Cooked turkey, shredded or chopped
  • 4 cups Chicken or turkey broth
  • 1 medium Medium onion, diced
  • 2 stalks Celery stalks, diced
  • 2 medium Medium carrots, sliced
  • 2 cloves Garlic, minced
  • 1 10¾-ounce can Condensed cream of chicken soup
  • 1 8-ounce package Cream cheese, softened and cut into cubes
  • 1 cup Frozen peas or mixed vegetables
Seasonings
  • ½ teaspoon Dried thyme
  • ½ teaspoon Poultry seasoning
  • ½ teaspoon Salt, or to taste
  • ¼ teaspoon Black pepper
Optional
  • ½ cup Milk or half-and-half

Method
 

Step-by-Step
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Taste the finished soup and adjust the seasoning if needed. Ladle into bowls and serve hot with bread, crackers, or a light salad.

Notes

Soften the cream cheese before adding it and cut it into small cubes so it melts more evenly. Since cooked turkey and condensed soup may already contain salt, adjust seasoning only after the soup is finished. Leftover roasted turkey works best. If using raw turkey, cook it fully in the slow cooker and verify that the thickest pieces reach 165°F before serving.