- Prep: 15 min
- Cook Time: 30 min
- Serving: 6
Use up leftover turkey in Creamed Turkey Soup.
Ingredients
- 2 tablespoons butter
- 1 large onion, chopped
- 2, 13 3/4 ounce cans chicken broth
- 3 cups potatoes, diced
- 2 cups cooked turkey, diced
- 1, 10 ounce package frozen peas and carrots
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/8 teaspoon dried sage
- 1 cup light cream
- 1 cup milk
Directions
- In large Dutch oven over medium-high heat, in hot butter, cook onion until tender. Add broth and potatoes and cook for 20 minutes. Stir in turkey, peas and carrots, salt, pepper and sage; cook 10 minutes or until vegetables are fork tender.
- Stir in cream and milk and heat through.



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