A delicious and easy way to use up leftover Thanksgiving turkey. Freezes well too!
- 4-5 c. diced potatoes peeled and cubed into 1-inch chunks
- 1 c. diced onion
- 1 c. diced carrot
- 1 c. diced celery
- 1-2 cloves garlic minced
- 1/4 c. butter
- 1/4 c. all-purpose flour
- 3 c. turkey broth or chicken broth
- 3 c. half and half
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- 1/2 tsp. thyme
- 3 c. diced cooked turkey leftover from Thanksgiving
- 4 slices bacon cooked and crumbled, for garnish
- Bring a pot of salted water to a boil over high heat. Add cubed potatoes; reduce heat to medium and cook until fork tender, about 15 minutes. Drain and return potatoes to the pot; set aside.
- Meanwhile, in a large skillet, sauté onions, carrots, and celery in butter until onions are translucent and the vegetables are tender. Add minced garlic, stir for 1-2 minutes. Stir in flour continue stirring for 1-2 minutes.
- Gradually stir in broth, and half-and-half. Cook, stirring constantly, until mixture thickens. Season with salt, pepper, and thyme. Add left-over turkey and continue to stir until turkey is heated through.
- Ladle into soup bowls. Serve with crumbled bacon and crackers.