Creamy Turkey Soup

We are two weeks  post-Canadian Thanksgiving, and turkey leftovers are a distant memory here.  But I can’t stop thinking about the soup I made with the leftover turkey meat and stock.  It was delicious and one of those meals that just come together out of necessity.  And very well received by my family.  Luckily, I wrote the recipe down so now I can share with you!

  • 2 large sweet potatoes (the white fleshed variety), peeled and cubed into 1″ pieces
  • 4 c. turkey broth (homemade, see the Weston A. Price recipe if you don’t know how)
  • 4 large carrots, sliced
  • 4 celery sticks, sliced
  • 1/2 yellow onion, diced
  • 2 c. cooked turkey meat, chopped
  • 3 sliced pastured bacon, finely sliced
  • Italian parsley, to garnish

In a large saucepan, cook the potatoes in the broth until tender.  While the potatoes are cooking, prepare the vegetables and pan fry the bacon.  Add the raw vegetables to the slow cooker. Set the bacon aside.

Once the potatoes are cooked, i.e. can be easily pierced with a fork, puree and add to the slow cooker.  You can either use a blender or immersion blender for the pureeing (I used my immersion/stick blender).  Add the turkey and set on low for 2 hours.

If the soup is too thick, thin it out with a bit more turkey broth or water.

Garnish with bacon, parsley and fresh pepper.

Note:  you don’t have to use a slow cooker, just finish blending and then add everything to your original pot, cooking over medium-low heat until the vegetables are cooked to your liking.




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