Servings: 8-12 You’ll need: 2 cups leftover turkey, cut-up 4 large russet potatoes, peeled, sliced & quartered 3 Tbsp. canola oil 3 Tbsp. light butter 1/3 cup onions, diced 1/3 cup celery, diced 1/3 cup carrots, sliced 1/2 cup frozen peas, thawed 14 oz. can low sodium chicken or turkey broth 1 cup low fat milk 1/2 c. all-purpose flour Salt and pepper (to desired taste) In a medium pan add peeled and quartered russet potatoes, cover with salted water and set heat to high. Bring water to boiling and cook potatoes on medium-high heat for about 10-12 minutes, until fork tender. Immediately drain precooked potatoes in a colander (do not rinse) and set aside. Add canola oil in a large stock pot or dutch oven and set heat to medium-high. Melt light butter in heated canola oil. Add onions, celery and carrots and saute, stirring continually, until all veggies are fork tender and onions become transparent. Slowly stir in chicken or turkey broth and cook on medium heat for about 5-10 minutes, stirring occasionally. Add turkey and precooked potatoes. Slowly stir in low fat milk and adding, while stirring the flour, until complete dissolved. Stir in thawed peas and salt and pepper to desired taste. Bring to a rolling boil reduce heat to low and continue stirring for about 15-20 minutes, until mixture reaches a thickened soup consistency. Karen’s Note: Try using left-over turkey from Frank’s Smoked Turkey recipe to make this Turkey Potato Soup taste so delicious! Serve with whole wheat crackers or Yellow Corn Cake on the side and enjoy!
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Servings: 8-12 You’ll need: 2 cups leftover turkey, cut-up or shredded 8 small potatoes, quartered, cooked and drained 3 Tbsp. canola oil 6 Tbsp. light butter 1/3 cup onions, diced 1/3 cup celery, diced 1/3 cup carrots, sliced 1/2 cup mushrooms, diced 14 oz. can fat free chicken broth 1 pint heavy whipping cream 2 cups fat free half-n-half 1/2 cup frozen peas, thawed 1 cup frozen corn, thawed Salt and pepper (to desired taste) Add canola oil in a large stock pot or dutch oven and set heat to medium-high. Melt 3 Tbsp. of the light butter in heated canola oil. Add onions, celery and carrots and saute, stirring continually until veggies are fork tender and onions become transparent. Stir in mushrooms and stir for about 2-3 minutes, until thoroughly mixed and mushrooms are browning. Slowly stir in chicken broth and cook on medium heat for about 5-10 minutes, stirring occasionally. Add turkey, precooked potatoes, corn and peas. Slowly stir in cream, 3 Tbsp. butter and half and half. Add salt and pepper to desired taste. Cook on low heat, while stirring, until thickened for about 15-20 minutes. Karen’s Note: I highly recommend trying this recipe at least once with either left-over turkey or chicken. Try using left-over turkey from Frank’s Smoked Turkey recipe to make this Turkey Vegetable Soup taste so delicious! Serve with whole wheat crackers or reduced fat crescent rolls and a side salad for a well rounded meal. This goes great with meals where a fried potatoes or hash brown side dish would sound good. All you need is: 3 or 4 medium Russet Potates, Peeled Water, Salt & Garlic Powder 1/2 Medium Vidalia Onion, sliced 1/4 Red Bell Pepper, diced 2 Tablespoons of Olive Oil 2 Tablespoons of Light Butter Salt & Pepper to taste NOTE – This recipe is great for leftover Frank’s Grilled Potatoes and they will keep in the refrigerator for up to a week. If you have leftover Frank’s Grilled Potatoes then the only ingredients that you will need above is the Olive Oil, Light Butter, Salt and Pepper. Otherwise, boil the peeled potatoes in salted water with garlic powder for about 15 minutes or until the potatoes are “Fork Tender”, i.e. the fork easily goes through the center of the potato. Drain the potatoes and let cool for a few minutes then slice them and prepare to fry. In a frying pan, either on the stove or I even do it on the side burner of my grill while grilling ham steaks, melt the butter in the olive oil. When the butter and oil mix becomes hot then add the boiled potatoes or leftover grilled frank potatoes. Let brown on one side about 5 or 6 minutes, then flip, or turn with a spatula, and let brown on the other side. Continue flipping until the potatoes are browned. That’s all there is to it! Serve as a side dish with your favorite grill, Grilled Ham Steaks, hot dogs, brats, bbq chicken thighs or even beer can chicken. Enjoy! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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