Smoked Turkey Potato Soup
Nothing says cozy night like a warm bowl of soup. With potatoes and smoked turkey, this creamy soup is for anyone who wants a warm, hearty, feel-good meal.
Ingredients & Instructions
• 2 Frick’s smoked turkey drums
• 5 large russet potatoes, peeled & cubed
• 2 (22.6 oz) cans cream of mushroom soup
• 32 oz turkey or chicken broth
• 1 yellow onion, chopped
• 4 tsp. minced garlic
• Salt & pepper to taste
Preheat oven to 350°F.
Remove meat from the turkey bones, careful not to include any tendons. Place the bones at the bottom of a large, deep roasting pan.
Chop the turkey meat, then add it and all other ingredients to the roasting pan. Mix ingredients the best you can around the bones.
Bake for 1 hour and 15 minutes. Remove from oven. Bones that were used to add flavor can now be removed and thrown away if desired.
Serve and enjoy!
NOTE: If the soup isn’t thick enough for your liking, mixing in a bit of corn starch after baking should thicken it nicely.