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A recipe from Nancy Bordeleau Cinq Fourchettes

Creamy Turkey and Potato Soup

  • 6-8 servings

Difficulty: Easy

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Ingredients

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Directions

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  1. Melt butter in a large saucepan on medium-high. Add onion and celery and cook 2 minutes.
  2. Add flour and stir 1 minute.
  3. Add stock, cream, potatoes, thyme, and sage.
  4. Bring to a boil and reduce on medium heat.
  5. Cover and simmer 12 minutes.
  6. Add carrots and let simmer another 8 minutes or so, until carrots are cooked.
  7. Add turkey and continue cooking 5 minutes. Season with salt and pepper.
  8. Serve with a baguette or croutons.
You can also use

Chicken breast

Whole chicken