1 cup celery, finely chopped 1/2 cup chopped onion 1 tablespoon margarine 2 cups turkey broth (or chicken broth) 2 1/2 cups potatoes, peeled and cut into half-inch cubes 1 teaspoon salt 1/4 teaspoon white pepper 1 dash cayenne pepper 2 cups cooked turkey cut into half-inch cubes 2 cups cold milk 1/4 cup cornstarch
In five-quart saucepan over medium-high heat, saute celery and onions in margarine 2 to 3 minutes until vegetables are tender crisp. Add broth, potatoes, salt, pepper and cayenne pepper. Bring to a boil. Reduce heat to low.
Once mixture is at a simmer, cover and cook 8 to 10 minutes until potatoes are tender. Stir in turkey. In medium bowl gradually add milk to cornstarch. Stir mixture into soup.
Increase heat to medium and cook six to eight minutes until mixture thickens.
I made this recipe with my leftover Thanksgiving turkey. I changed the recipe slightly, but I think it would have been just as tasty had I stuck with the original ingredients. I had a lot of leftover turkey that I needed to get rid of, so I used 4 cups of turkey instead of 2. I also cut up too many potatoes, so it ended up being 3 1/2 cups. I used an additional 1/2 cup of chicken broth to compensate for my extra ingredients. I also added a cup of canned corn at the final step (when I mixed in the milk/cornstarch). This recipe is a going into our regular rotation of meals. It was so good and very easy to make.
Nov 25, 2007
I also added carrots and peas, but eliminated celery. Made it up last night, put it in the fridge and set it in the crock pot before we head to church. It'll be nice and warm when we get home for lunch. I used smoked turkey and it adds a nice flavor to the soup as well.
Nov 3, 2005
seiermom Member since: January 30, 2005
tasted like potato soup, and lacked color. Added 2 chicken bouillion cubes, more milk and chicken broth because it was to thick, and added a can of peas and carrots for color. The granddaughters liked it with biscuits.( creamed turkey with vegetables)