- Details
-
Parent Category: Recipes
1 cup celery, finely chopped (I used 2 stalks chopped very small)
1/2 cup onion, chopped
1 Tbs butter or margarine (I used 2)
2 cups turkey broth or chicken bouillon (I used 4 cups chicken broth)
3 medium potatoes, peeled and cut into 1/2 inch cubes (I used small
red potatoes peeled-8 to 10) I cut them pretty small.
1 tsp. salt (no salt)
1/4 tsp. pepper
2 cups cooked turkey, cut into 1/2 inch cubes
2 cups milk (I used 2 cups 2% milk and 2 cups of heavy cream)
1/4 cup cornstarch (I used 1/2 cup)
* Note
D I R E C T I O N S
In 5-quart saucepan, over medium-high heat, sauté celery and onions in
butter 2-3 minutes or until tender-crisp. Add broth, potatoes, salt,
and pepper.
Bring to boil. Reduce heat to low. Cover and cook 8-10 minutes until
potatoes are tender. Stir in turkey. In medium bowl gradually add milk
to cornstarch.
Mix well, then stir into soup. Increase heat to medium. Cook 6-8
minutes until mixture thickens.
