- 2 TBS unsalted butter
- 1 small onion, diced
- 2 celery stalks, diced
- 1/4 cup flour
- 3 russet potatoes, peeled and diced
- 1 tsp. poultry seasoning
- 4 cups chicken broth
- 1 1/2 cups half and half
- 3 carrots, peeled and diced
- 4 cups shredded turkey meat
- 1 TBS fresh parsley, chopped
- Salt
In a large dutch oven, melt butter over medium high heat. Add onions, celery and season with a pinch of salt. Saute onions until lightly browned. Then, stir in the flour and cook for 1 minute. Pour in the broth, half and half, potatoes and poultry seasoning; bring to a boil. Then, reduce heat to medium and cover. Simmer for 7 minutes or until the carrots are tender. Stir in the turkey and remove from heat. Add parsley and season with salt to taste.
