Slow Cooker Turkey Soup
This Slow Cooker Turkey Soup is a great way to use up any leftover turkey from Thanskgiving (or anytime)! You can also substitute shredded rotisserie chicken!
Samantha Merritt || Sugar Spun Run
Yukon gold potatoes
diced no large than 1"
peeled and chopped
low sodium chicken broth
Combine potatoes, celery, carrots, onion, garlic, chicken broth, salt, pepper, poultry seasoning and bay leaf in your crockpot.
Cover and cook on high for 4 hours or until vegetables are tender..
Uncover and measure out approximately 2 cups of soup (be sure to avoid bay leaf,) and transfer into a blender*.
Puree briefly until ingredients are mostly combined.
Return pureed soup to crockpot and add shredded turkey, heavy cream and parsley. Stir well, cover, and cook on high for another 30 minutes.
Serve and enjoy.
Pureeing a portion of the soup will give it a thicker texture, but this is not required.