Leftover Turkey and Mashed Potato Soup
"This is a great-tasting soup I usually make after turkey dinner. I use my homemade turkey broth for this but feel free to use your favorite broth. The amount of salt used is up to every individual as the salt content is different depending on the broth you use. Taste it at the end and season it accordingly."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (423.6 g)
- Calories 408.4
- Total Fat - 13.8 g
- Saturated Fat - 5.2 g
- Cholesterol - 100.7 mg
- Sodium - 1220 mg
- Total Carbohydrate - 25.5 g
- Dietary Fiber - 6.3 g
- Sugars - 5.3 g
- Protein - 45.5 g
- Calcium - 133 mg
- Iron - 4.8 mg
- Vitamin C - 48.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Melt the butter in a skillet over medium-high heat. Add the onions and celery and cook until the edges of the onions just start to brown.
Step 2
Pour into the crock pot.
Step 3
Add the broth, turkey, mashed potatoes, parsley, thyme, and garlic powder; stir to loosen the potatoes.
Step 4
Cover and cook on low for 6 hours.
Step 5
Add the milk and frozen vegetables, cover, and warm through for about half an hour.
Step 6
Taste and adjust the seasoning to taste.
Step 7
Ladle into bowls and enjoy!
Tips
No special items needed.
0 Reviews
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