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Pot Pie Soup With Turkey Leftovers

Jessica Gavin
  • 50 minutes
  • Serves 8

INGREDIENTS

1 lb

Turkey

1

Bay leaf, dried

1 cup

Brown mushrooms

1 cup

Carrots

7 cups

Cauliflower florets

1 cup

Celery

1

ear Corn

8 cloves

Garlic

1/4 cup

Parsley

1 cup

Peas, fresh or frozen

1 tsp

Rosemary, fresh

1 tsp

Thyme, fresh

1 cup

Yellow onion

7 cups

Chicken broth

2 1/2 tsp

Kosher salt

1 tsp

Pepper

1 1/2 tbsp

Olive oil

2 tbsp

Butter

2 cups

Russet potatoes (peeled and 1/2-inch diced )