My father in law makes this amazing soup every year. The best thing about it is it’s never the same soup twice because it’s really a soup that is all about cleaning out the fridge after all the visitors have left and there is a bit of family to feed. One year he put in the leftover mashed potatoes and the soup got a little creamy. It was surprisingly tasty. Pretty much all leftovers will be good in this. Even dressed salad greens are good when stirred in during the last couple minutes of cooking.
2 quarts turkey stock
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 bay leaf
3 cups leftover turkey, I think dark meat is the best in this
2 garlic cloves, smashed
2 tablespoons olive oil
3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans)
2 t dried sage leaves or 1 T fresh sage leaves, chopped
- Dice the turkey into cubes that will easily fit on a spoon
- In a large soup pot heat garlic in olive oil and brown slightly.
- Add minced carrots, celery and onion. Turn heat to medium-low sweat veggies until softened, about 10 minutes. Meanwhile, dice leftover veggies.
- When onions, carrots and celery are softened. Add sage, turkey stock and the bay leaf to pot. Bring soup to a simmer.
- After soup comes up to a simmer, add heartier veggies to the pot such as Brussels sprouts and green beans. Also, add the turkey meat. Bring back up to simmer.
- Taste soup and season with salt and pepper, if necessary.
- If adding sweet potatoes or salad greens, add to pot. Gently push them down in the soup and turn off heat. Cover and allow to sit for 5-10 minutes.
- Turn heat back on and simmer for 5 minutes if your veggies have cooled the soup down, if necessary.
- Stir, serve and enjoy!