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Turkey Potato Soup

Source of Recipe

castelfam, from Penzey's Spices


List of Ingredients

Stock:
leftover bone-in turkey with about 3 Cups of meat still attached
3 qts. water
12 WHOLE BLACK PEPPERCORNS
2 whole TURKISH BAY LEAVES
2 ribs celery, cut into 4" pieces
3 carrots, cut in half
1 large onion, quartered

Soup:
2 qts. turkey stock
reserved meat, about 3 cups
1 TB. olive oil
1 onion, chopped
1/2 lb. carrots (4-6), peeled and cut into coins
2 potatoes, peeled and diced
1/2 tsp. GRANULATED GARLIC
1/4 tsp. GROUND BLACK PEPPER
11/2 tsp. BOUQUET GARNI
1/2 tsp. salt
2 tsp. TURKEY SOUP BASE (optional--adds extra flavor to the stock)


Recipe

Put all ingredients into a large stock pot. Simmer on low for 2 to 3 hours. Strain through a sieve or colander to remove vegetables, spices, and meat. Remove the meat from the bones and set aside. If you would like to remove the fat from the stock (there really isn't a large amount) you will need to refrigerate overnight. Remove the layer of fat from the top the next day and proceed with the soup recipe.

Soup:
Put stock on the stove to begin simmering. Meanwhile heat the oil in a large frying pan. Add the onion and carrots. Cook until the carrots begin to soften, about 10-15 minutes, stirring regularly. Add the onion and carrots to the stock along with the potatoes, reserved meat, SPICES, and soup base. Simmer for about 1 hour.

Yield: 8-10 cups soup.
Prep. time: 10 minutes.
Cooking time: 2-3 hours for stock making, 1-2 hours for soup cooking.

Ok skip the oil part but what a great way to be on plan after Thanksgiving!