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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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My latest way to use up some of the leftovers from Thanksgiving. I made this using Kittencal's turkey broth (#118258) and MizzNezz's garlic mashed potatoes (#34382). If you prefer a thicker soup, add more mashed potato. Ingredients:
1 -2 tablespoon olive oil (a couple of glugs around the middle of the pot) |
2 large carrots, unpeeled, washed, and diced |
5 stalks celery, diced (i use the ones from just outside of the leafy part of the heart) |
1 medium onion, diced |
1 garlic clove, diced |
1 teaspoon salt |
1/2 teaspoon white pepper |
7 cups turkey broth |
1 (14 1/2 ounce) can petite diced tomatoes, drained |
2 cups garlic mashed potatoes |
3 cups cooked turkey, diced |
Directions:
1. Heat oil in the bottom of a soup pot.
2. Add carrots, celery, onion, garlic, salt, and white pepper.
3. Cook on medium, stirring regularly, until just tender, about 10 minutes.
4. Add broth, tomatoes, and turkey. Return to a boil.
5. Add potatoes and boil for 5 minutes.
6. Reduce heat and simmer, stirring occasionally, for 20 minutes.
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