2 cups leftover shredded turkey
6 ounces leftover ham, diced
2 cups cooked potatoes cut into one inch pieces. I cook these extra potatoes when I make my mashed potatoes the day before.
1 Tablespoon butter
1-2 tablespoons flour
1 package frozen chopped celery, onions and carrots
1 tablespoon minced jarred garlic
½ cup sweet red pepper diced
1 cup frozen corn
1 cup water
2 boxes low salt chicken broth
1 cup milk
1 cup instant mashed potatoes
1 tsp salt
½ tsp pepper
dash cayenne pepper
1 Tablespoon fresh parsley chopped fine
In stock pot or dutch oven, melt butter over low heat. Add package of onions, celery, carrots. Next add chopped red pepper, garlic and saute' until onion are translucent. Add ham and saute' for 5 minutes. Add 1 tablespoon flour to absorb butter and drippings and make a rue. Cook for 5 minutes to cook out the flour taste.
Add 1 cup of water, broth Add milk ,salt cayenne and black pepper. Bring to a simmer.
Slowly sprinkle in instant mashed potatoes to thicken the soup to
desired consistency.
Add chopped fresh parsley and serve.
All content © Copyright 2000 - 2012 WorldNow and WXIX-FOX19, a Raycom Media Station.
