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Cream of Turkey Soup

  • 10servings

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3, C, D, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. ·Already cooked Turkey , chopped up in small pieces (leftover from Thanksgiving is good)

  2. ·3 quarts of water

  3. ·Bouillon cubes to make broth

  4. ·1 cup of Butter

  5. ·1 cup of Flour

  6. ·3 Onion s, chopped

  7. ·2 large Carrot s

  8. ·2 Celery stalks, diced

  9. ·1 pound small new Potato es, cut up

  10. ·2 teaspoons of Salt

  11. · 3/4 teaspoon Pepper

  12. ·2 cups Half & Half

Instructions Jump to Ingredients ↑

  1. Bring water and bouillon cubes to a boil.

  2. Add potatoes and boil for 20 minutes. Set aside.

  3. In a Dutch Oven, heat butter.

  4. Add flour and cook over medium heat, stirring constantly for 5 minutes.

  5. Stir in vegetables and cook for 10 minutes, stirring often.

  6. Add to the Dutch Oven the broth, potatoes, turkey, salt and pepper. Bring to a boil.

  7. Cover, reduce heat and simmer for 10 minutes.

  8. Add half & half and cook until heated.

  9. Adjust seasonings and serve.

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