Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds Yukon gold potatoes (, diced)
  • 3 ribs celery (, sliced)
  • 3 large carrots (, peeled and sliced)
  • 1 medium white onion (, diced)
  • 3 cloves garlic (.minced)
  • 6 cups low sodium chicken broth
  • 1 teaspoon salt
  • 3/4 teaspoon ground pepper
  • 1/2 teaspoon poultry seasoning
  • 3 cups cooked shredded turkey
  • 1/4 cup heavy cream
  • 1 teaspoon dried parsley

Instruction

  • Combine potatoes, celery, carrots, onion, garlic, chicken broth, salt, pepper, and poultry seasoning in a 6-quart slow cooker.
  • Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours until vegetables are tender.
  • Uncover and measure out approximately 2 cups of soup and transfer into a blender*. Puree briefly until ingredients are mostly combined.
  • Return pureed soup to crockpot and add shredded turkey, heavy cream, and parsley. Stir well, cover, and cook on high for another 30 minutes. Serve hot.