Creamy Turkey Vegetable Soup

2 reviews (Average Rating: 4.5 )

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 45 Minutes

Ingredients:

4 cups chicken stock
1 lb. russet potatoes, peeled, cut into 1 inch pieces
3 celery ribs, cut into 1 inch pieces
6 large cloves garlic, peeled
2 carrots\cooked, peeled
1 bay leaf
1/2 tsp. dried thyme
1 cup skim milk
1 cup cooked turkey breast, shredded

Instructions:

Combine first 7 ingredients and salt and pepper to taste in a heavy saucepan over high heat. Bring to a boil. Reduce heat to low, cover pan and simmer 25-30 minutes, or until vegetables are very tender. Uncover and cool slightly. Remove carrots, dice finely and set aside. Discard bay leaf. Using a slotted spoon, transfer other vegetables to a food processor or blender and purée. Add some liquid from saucepan and blend until smooth. Return soup to same saucepan. Stir in milk, turkey and diced carrot. Bring to a simmer over medium low heat.

(Serves 4)

This recipe was submitted on 10/10/2006

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Reviews For This Recipe

Reviewed by Sarah

This is by far the best way to get away from the mondane turkey sandwich! Your soup is not only beautiful in presentation, but satisfying to the tastebuds! This recipe is going in my collection of favorites! Tip of the chefs hat to you!

Rated By: lner

(Untitled)

This is a great way to use up leftover turkey.

Rated By: lolametch

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