Prep: 20 minutes
Cook: 30 minutes • Serves: 6
2 garlic cloves, minced
2 medium celery ribs, finely chopped (about 1/2 cup)
2 medium shallots, finely chopped (about 1/4 cup)
2 tablespoons all-purpose flour
4 cups chicken broth
1 bay leaf
2 teaspoons dried thyme leaves
2 large Idaho potatoes, peeled and cut into 1-inch pieces (about 5 cups)
1 cup half and half
4 cups cubed leftover or precooked turkey breast meat
2 cups frozen corn
1 teaspoon salt
Fresh thyme sprigs for garnish (optional)
1. In large saucepot, melt butter over medium-low heat. Add garlic, celery and shallots, and cook 4 minutes or until vegetables are almost soft, stirring occasionally. Increase heat to medium; stir in flour. Cook 1 minute, stirring constantly. Gradually stir in broth. Stir in bay leaf and thyme.
2.Add potatoes and heat to simmering. Partially cover and simmer 15 minutes, stirring occasionally. Stir in half and half; simmer 6 minutes or until soup thickens slightly, stirring occasionally. Stir in turkey, corn and salt; simmer 2 minutes or until heated through. Remove bay leaf.
3.To serve, ladle soup into bowls and garnish with thyme sprigs, if desired.
Approximate nutritional values per serving:
249 Calories, 6g Fat (3g Saturated), 70mg Cholesterol,
449mg Sodium, 21g Carbohydrates, 2g Fiber, 26g Protein