As seen in Cooking Across Turkey Country, the official cookbook of the National Wild Turkey Federation.
Last year I entered this soup in a contest and won! Here’s the recipe:
- 10 ounces uncooked turkey breast, cubed (I don’t always add this)
- 8 bacon strips, cooked, diced (I always add extra)
- 6-8 large red potatoes, unpeeled, cut into ½ inch cubes
- 1 medium white onion, chopped
- 3 celery ribs, chopped
- 1 cup baby carrots, sliced
- 1 pint half-and-half (they do make this in Fat Free)
- 1-2 cups milk (I used 1%)
- 2 cans (10-¾ oz each) cream of celery soup, undiluted (available in a reduced fat can)
- 2 Tablespoons dried parsley flakes
- 1 teaspoon of Worcestershire sauce
- 2 teaspoons of seasoning salt
- ½ teaspoon of white pepper
- ¼ cup all-purpose flour
- Seasoning Salt
- Cheddar cheese
- Green onion, chopped
Season turkey breast cube with seasoning salt and bake until cooked to the recommended temperature (165° F).
While turkey is baking, cook the bacon until crisp, reserving two tablespoons of bacon grease.
In a large pot, add the bacon grease and sauté the chopped onion and celery until tender, then stir in flour.
Slowly add the half-and-half, then the milk.
Add the potatoes, soup, parsley, Worcestershire sauce, seasoning salt and white pepper.
Cover and simmer on low heat for 20 minutes or until potatoes are tender.
While the above mixture is cooking, dice your bacon. Add turkey, bacon and carrots.
Cover again and simmer for another 20 minutes, or until all the vegetables are tender.
Garnish with shredded cheddar and green onions. Salt and pepper to taste.
This is a delicious and hearty dish to serve on those chilly fall and winter days.