Use your leftover turkey to make this delicious soup infused with smoky bacon! It makes a big batch, so invite friends, freeze leftovers, or save some for lunch the next day.
Ingredients
- 4 slices bacon, chopped
- 3 ribs celery, chopped
- 1 large onion, chopped
- 1 large carrot, chopped
- 2 medium yellow or red potatoes, cubed
- 1 bay leaf
- 1/4 cup all-purpose flour
- 4 cups turkey or chicken stock
- 1 (10.75-ounce) can cream of chicken soup
- 1 cup heavy cream
- 1 pound frozen corn (about 3 cups), thawed
- 2 1/2 cups cubed turkey
- 1/2 cup fresh parsley, chopped
Preparation
- Line a plate with paper towels and reserve. In a large pot over medium heat, sprinkle the bacon pieces. Stir occasionally until the bacon is crisp, about 5 minutes. Remove with a slotted spoon and place on the prepared plate.
- Pour off the bacon fat, leaving behind 2 to 3 tablespoons. Add celery, onion, carrot, potato and bay leaf; cook and stir over medium-high heat until vegetables start to soften, about 5 minutes.
- Sprinkle the flour over the vegetables and stir in until well mixed, then gradually stir in stock. Bring to a boil, stirring constantly. Cook and stir 2 minutes. Add can of soup and cream and mix well. Stir in corn, turkey and parsley, and reduce heat to simmer gently. Cook, uncovered, until the soup is warmed through, about 10 minutes.
- Discard bay leaf. Serve with the bacon stirred into the soup.
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