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)