Cream of Turkey Soup

Makes 10-12 servings

Kelly Brett

Soup made with Thanksgiving Leftovers. Works as a full meal for lunch or dinner.

ingredients

·Already cooked Turkey, chopped up in small pieces (leftover from Thanksgiving is good)
·3 quarts of water
·Bouillon cubes to make broth
·1 cup of Butter
·1 cup of Flour
·3 Onions, chopped
·2 large Carrots
·2 Celery stalks, diced
·1 pound small new Potatoes, cut up
·2 teaspoons of Salt
·3/4 teaspoon Pepper
·2 cups Half & Half

1
1. Bring water and bouillon cubes to a boil.
2
2. Add potatoes and boil for 20 minutes. Set aside.
3
3. In a Dutch Oven, heat butter.
4
4. Add flour and cook over medium heat, stirring constantly for 5 minutes.
5
5. Stir in vegetables and cook for 10 minutes, stirring often.
6
6. Add to the Dutch Oven the broth, potatoes, turkey, salt and pepper. Bring to a boil.
7
7. Cover, reduce heat and simmer for 10 minutes.
8
8. Add half & half and cook until heated.
9
9. Adjust seasonings and serve.