Slow Cooker Turkey Soup
Description
Not sure what to do with those turkey leftovers? Try this simple and delicious soup. Pair it with a salad and some crusty bread, if desired.
Ingredients
1 1/2 lb. Yukon gold potatoes, diced
3 ribs celery, sliced
1 bay leaf, optional
3 large carrots, peeled and sliced
1 medium white onion, diced
3 cloves garlic, minced
6 c. low-sodium chicken or turkey broth
1 t. salt
3/4 t. ground pepper
1/2 t. poultry seasoning
3 c. cooked shredded leftover turkey
1/4 c. heavy cream
1 t. dried parsley
Directions
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Combine potatoes, celery, bay leaf, carrots, onion, garlic, chicken broth, salt, pepper and poultry seasoning in a 6 quart slow cooker; cover; cook on high for 3 - 4 hours, or on low for 6 - 8 hours until vegetables are tender.
Remove lid; transfer about 2 c. soup to a blender; puree until ingredients are mostly combined. Return pureed soup to slow cooker, giving the soup a thicker texture. Add shredded turkey, heavy cream and parsley. Stir well, cover; cook on high for 30 minutes.
Serve hot.
6 servings.