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!
- 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
- ¼ 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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