When you cook a turkey on the weekend, there is no end to what you can do with leftovers.
Being a soup lover, I need a change of pace when it comes to making a pot of good soup, so I rummaged through my cupboards and found a package of *Knorr* Potato Leek Soup mix. Never a firm lover of puree soups, I thought I could use this as a base and add my twist….of course, which I did!
It turned out wonderful….a nice blend of leeks, turkey, potatoes and spices… 🙂
1 package of *Knorr, Fine Herb Soup
1 package of *knorr, Potato Leek Soup
1 medium potato, chopped
1 leek stalk, sliced
1 stalk celery, sliced
1/2 cup turkey meat,chopped
Course black pepper to taste
Salt to taste
5 slices crisp bacon, chopped
1 tsp chicken seasoning
1/2 chicken oxo cube
1/2 cup water or more to taste for consistency
Follow the directions on both of the soup packages, adding a bit less than called for on each ( you can add more water later )
Cook the soup on the stove top, then chop the leeks and celery.
In a skillet, with a touch of virgin oil, add sliced leeks and celery and saute for a few minutes, then add them to the soup. Peel one potato and chop into small cubes, and place in a microwave dish with a small amount of water.
Cook till almost soft, ( potatoes should have a bit of crunch ) them add to the soup along with the chopped parsley.
Chop up already cooked bacon slices and add to the soup. Add oxo and chicken spice and simmer for 10 minutes.
Soup for the soul is ready! Garnish with bacon pieces and fresh parsley
Serves 4 easily….or more if you take less…