CREAMY TURKEY SOUP, LEFTOVER SPECIAL

Creamy Turkey Soup, Leftover Special image

Provided by sue bronner

Time 55m

Number Of Ingredients 13

2+ c shredded, cooked turkey (leftover white and dark meat)
2 c turkey or chicken stock
1 small onion, chopped
2 stick celery stalks, chopped
4-5 medium red potatoes, peeled and cubed
1 large carrot, peeled and thinly shaved (sub packaged shredded carrots)
2 c heavy whipping cream
1 Tbsp poultry seasoning
1 Tbsp thyme, dried
1 Tbsp cumin
1 tsp cayenne pepper
1-2 pinch salt and pepper, to taste
1-2 Tbsp each of butter and olive oil for sauteing

Steps:

1. Prep: Roughly chop onion, celery, and carrots (or sub the packaged shredded carrots). Peel and cube the red potatoes. Shred the leftover turkey into bite-size pieces.
2. Over medium-high heat melt butter and oil in a Dutch oven or deep pot and saute the onion, celery, and carrots for 3-5 minutes until softened.
3. Add stock and potatoes and bring to a boil 3-5 minutes then reduce to simmer.
4. Add the cream, turkey, salt, and pepper. Simmer for 40+ minutes. Turn to lowest setting and it can stay warm until your ready to serve.