Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons butter
  • 1 onion (chopped)
  • 2 carrots (diced)
  • 2 celery ribs (diced)
  • ¼ lb (250g) bacon (sliced)
  • 4 potatoes (peeled and diced)
  • 3 garlic cloves (minced)
  • 4 cups leftover turkey
  • ½ cup flour
  • 8 cups broth (turkey or chicken)
  • 1 bay leaf
  • 2 cups of whipping cream (or use half and half)
  • 1 teaspoon thyme or sage
  • salt and black pepper to taste

Instruction

  • Heat butter in a large stockpot over medium heat. Add the onion, carrots, celery and bacon. Sauté for around 5 minutes until it starts to caramelize.
  • Add the potatoes and garlic and cook for about 3 more minutes. Sprinkle the flour through mixture while stirring, cooking for another 2 minutes. This is the fast roux for thickening.
  • Stir in the turkey, bay leaf, thyme and soup broth into the ingredients. Bring to a boil for about 10 minutes (until potatoes are done).
  • Reduce heat, add whipping cream and cook for another 2-3 minutes.
  • Season with salt and black pepper and enjoy.