Creamy Turkey Soup (Crock Pot) Recipe #102534
Using Turkey Soup #32399 by Leslie Criswell for my inspiration, I created this soup the other night. Very, very yummy!
½ day | 20 min prep
SERVES 8
- 1 cup homemade turkey broth
- 2 cups diced cooked turkey
- 1/4 vidalia onion, chopped
- 1 cup celery, diced
- 1 cup carrot, diced
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 2-3 cups chicken broth
- 2 cups diced potatoes
- 1/2 cup 2% low-fat milk
- 1/2 cup cream
- 1/2 cup flour
- Ingredients in turkey stock, besides the leftover turkey parts, were 1/2 Vidalia onion chopped, stalk of celery chopped and 1/4 cup chopped fresh parsley.
- Combine all soup ingredients, except milk, cream and flour, in crock pot.
- Use just enough chicken broth to barely cover meat and veggies.
- Cook on low for 8 hours, or until potatoes and carrots are easily pierced.
- Combine milk, cream and flour and add to soup.
- Let cook for approximately 30 minutes more, stirring occasionally to thicken.
- You can also add any leftover gravy you have.
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5 stars