Super Soups-Creamy Thanksgiving Soup by Betty Lynch

Another Great recipe from guest blogger, Betty Lynch from My Country Kitchen.

This recipe will be on the menu with leftover turkey next week.  This will be a great way to use left over turkey.  This hearty recipe will also do well in a crock pot.  Cook on low 5 to 6 hours until the vegetables are tender.  Then last 30 minutes stir in the cream.  Serve this soup with a salad and french bread.  Yummy!!

Creamy Thanksgiving Soup

1 large onion, finely chopped
2 tablespoons butter
3 cups diced unpeeled red potatoes
2 cans (14-1/2 ounces each) chicken broth
2 cups cubed cooked turkey breast
2 cups frozen mixed vegetables, thawed
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon poultry seasoning
2 cups heavy whipping cream

1. In a large saucepan, sauté onion in butter until tender. Add potatoes and broth.

2. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the turkey, vegetables, salt, pepper and poultry seasoning.

3. Cook 10-12 minutes longer or until vegetables are tender. Stir in cream; heat through (do not boil).

Serves 8 (2 quarts)

Enjoy!

Author: Rosie

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