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.