Hello leftovers. You’ve basically stuffed yourself with turkey this week – but there is somehow magically still turkey hanging out in the fridge.

Thanksgiving is the holiday of endless food and leftovers.

What to do with all the food hogging up that fridge space? Why – you can make Creamy Turkey Kale Potato Soup! What an excellent idea.

This little delightful soup was created with those Thanksgiving leftovers in mind (esp – the turkey!). No one wants to really just eat slices of turkey every day for a week. That’s boring. The season is changing and it’s getting chilly outside – soups are perfect for this type of weather.

So let’s make soup from turkey leftovers!

You will need: 1 quart gluten free chicken broth, 2 cups water, 1 tsp. crushed red pepper, ½ onion, 3 cloves garlic, 8 red potatoes (sliced), salt, pepper, sliced turkey (you choose the amount), 1 handful of kale, 1 cup half and half creamer, olive oil and 2 tbsp. light butter.

First, pour the chicken broth into a big pot on the stove. Let this mixture heat up. Cut the red potatoes in slices and drop in the broth. Add in 2 cups of water, sprinkle in the red pepper and drizzle in the butter.

In a pan on the oven – sauté the onion and garlic cloves in olive oil (of course after you chop them in a food processor or finely by hand). After they are slightly browned – add in to soup mixture.

Taste – and add salt and pepper to your liking. Next, dump in the Thanksgiving turkey leftover pieces. Lastly add in the creamer and kale leaves. Stir – and let the flavors marinate.

Make sure the potatoes are soft – if they pass your test, you are done. And you have a creamy, delicious leftover soup that everyone will love! Wonderfully gluten free too.