Turkey Potato Soup

I cooked a turkey this week. The kids complain that when I cook a turkey we have to eat turkey for weeks! It's really not that bad. We do have turkey for a few meals - last night was turkey, some baked sweet potatoes and potatoes drizzled with a little olive oil and salt and pepper, and green beans. Simple but delicious. Today I'll be making this soup. It's a recipe I adapted from a couple other recipes.

Turkey Potato Soup

Ingredients: 4 cups peeled, diced potatoes 1/2 cup finely chopped onion 1 cup grated carrot 1 stalk celery, finely chopped 1 tsp. salt 1/4 tsp. pepper 1 T. dried parsley flakes

1 tsp. rosemary 4 chicken bouillon cubes 6 cups scalded milk 4 T. butter 1/4 cup flour 2 cups chopped cooked turkey

Directions:

1. In large Dutch oven or kettle combine potatoes, onion, carrot, celery, salt, pepper, rosemary and bouillon cubes. Add enough water to just cover vegetables.
2. Cook until vegetables are tender, about 15-20 minutes. Do not drain.
3. Scald milk by heating until tiny bubbles form around edges of pan. Remove 1-1/2 cups milk from saucepan. Stir butter and flour into this milk with a wire whisk.
4. Add remaining milk to vegetables.
5. Gradually stir thickened milk into kettle until well blended.
6. Add turkey and simmer 15 minutes on low heat or until heated through.

This is so good! Don't forget the crackers.

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