2 cups leftover turkey, cut-up
4 large russet potatoes, peeled, sliced & quartered
3 Tbsp. canola oil
3 Tbsp. light butter
1/3 cup onions, diced
1/3 cup celery, diced
1/3 cup carrots, sliced
1/2 cup frozen peas, thawed
14 oz. can low sodium chicken or turkey broth
1 cup low fat milk
1/2 c. all-purpose flour
Salt and pepper (to desired taste)
In a medium pan add peeled and quartered russet potatoes, cover with salted water and set heat to high. Bring water to boiling and cook potatoes on medium-high heat for about 10-12 minutes, until fork tender. Immediately drain precooked potatoes in a colander (do not rinse) and set aside.
Add canola oil in a large stock pot or dutch oven and set heat to medium-high. Melt light butter in heated canola oil. Add onions, celery and carrots and saute, stirring continually, until all veggies are fork tender and onions become transparent.
Slowly stir in chicken or turkey broth and cook on medium heat for about 5-10 minutes, stirring occasionally. Add turkey and precooked potatoes. Slowly stir in low fat milk and adding, while stirring the flour, until complete dissolved. Stir in thawed peas and salt and pepper to desired taste. Bring to a rolling boil reduce heat to low and continue stirring for about 15-20 minutes, until mixture reaches a thickened soup consistency.
Karen’s Note: Try using left-over turkey from Frank’s Smoked Turkey recipe to make this Turkey Potato Soup taste so delicious! Serve with whole wheat crackers or Yellow Corn Cake on the side and enjoy!