Soup is such a versatile food, so it’s perfect for using up your Thanksgiving leftovers. Throw a little of this and a little of that into a pot along with some stock and you have a warm and comforting meal.
We ate a lot of the leftovers over the weekend, but still had some mashed potatoes and turkey left. I thought it would be perfect to make a potato soup using the mashed potatoes to thicken the broth. Then, because I love cheese, I added some sharp cheddar. After I added some chopped veggies and turkey, a delicious, cheesy soup was born. I served it with some fresh bread and it warmed us from the inside out!
Cheesy Turkey Potato Soup
- 1 onion, chopped
- 2 ribs celery, chopped
- 2 carrots, peeled and chopped
- 2 medium potatoes, diced (I like to leave the skin on, but you can peel if you like)
- 2 cloves garlic, finely chopped
- 1 tbsp olive oil
- 1/4 cup parsley, finely chopped
- 2-3 cups leftover mashed potatoes (I used 2 cups, if you use more your broth will be thicker)
- 6 cups turkey or chicken stock
- 2 cups shredded sharp cheddar cheese
- 2 cups turkey, chopped
Heat olive oil in a large soup pot over medium heat. Add onion, celery, carrots, potatoes and garlic. Saute for about 5 minutes until veggies are starting to soften. season with salt and pepper.
Add mashed potatoes, breaking up with a spoon and stirring until they’re heated through.
Add stock, stirring to combine with mashed potatoes. Add a little more salt and pepper. Bring to a boil.
Turn heat off and add cheese, a little at a time, stirring constantly until cheese is completely melted. (Turning off the heat prevents the cheese from becoming grainy).
Turn heat back on to medium high heat and bring to a bubble. Stir in turkey and parsley, reduce heat to low and simmer, covered, for at least 15 minutes, stirring occasionally, to allow flavors to develop. Check seasonings and add more salt and pepper if needed.
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