Email to Amy       

Recipe Categories: amyrose's HOME PAGEAppetizers Bars Beverages Beverages_Adult Biscuits Breads Breakfast Burgers Cakes Candy Casseroles Casseroles_Chicken Chicken Chowders Christmas Cookies Copycats Crockpot Custards Desserts Dips Dressings Fondue Frostings Fruit Fudge Gluten_Free Gravy Grilling Holidays Homemade Ice_Cream Lowfat Marinades Meatballs Meatloaf Meats Mexican Microwave Milkshakes Muffins Pasta Pie Pizza Popcorn Pork Potatoes Poultry Pudding Punch Quesadillas Rice Rolls Salads Salads_Sweet Salsa Sandwiches Sauces Seafood Sherbet Sliders Smoothies Snacks Soups Spreads Vegetables

Creamy Turkey Soup




Source of Recipe


Amy


List of Ingredients





2+ c shredded, cooked turkey (leftover white and dark meat)
2 c turkey or chicken stock
1 sm onion, chopped
2 stick celery stalks, chopped
4-5 md red potatoes, peeled and cubed
1 lg 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


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 low.

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.

Recipe