Creamy Turkey Soup (Crock Pot) |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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Using Turkey Soup #32399 by Leslie Criswell for my inspiration, I created this soup the other night. Very, very yummy! Ingredients:
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 |
Directions:
1. 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.
2. Combine all soup ingredients, except milk, cream and flour, in crock pot.
3. Use just enough chicken broth to barely cover meat and veggies.
4. Cook on low for 8 hours, or until potatoes and carrots are easily pierced.
5. Combine milk, cream and flour and add to soup.
6. Let cook for approximately 30 minutes more, stirring occasionally to thicken.
7. You can also add any leftover gravy you have.
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