2 medium white or red potatoes, cut in 1 inch pieces
1 bay leaf
2 T flour
4 c chicken or turkey stock
1 t dry thyme
2 T chopped basil
1 T tarragon
6 Roma tomatoes, diced, or one 16-oz can whole tomatoes without the juice
1 ½ lb cooked turkey breast, cut into 1 ½ inch chunks
salt and pepper to taste
2 T heavy cream (not ½-½)
Chopped fresh basil
Melt butter and olive oil in a heavy pot
Saute leeks, onions, carrots and celery until wilted
Add fennel and cook another minute
Stir in flour and cook another minute
Add stock, potatoes, bay leaf, herbs
Cover and cook until potatoes are tender, about 15 minutes
Stir in tomatoes and turkey breast
Add salt and pepper
Cook 5-10 minutes
Stir in cream and cook until thickened
Garnish with more basil and serve
This soup improves the second day. Freezes well; I freeze it every year.
Note: I make broth from the turkey carcass after Thanksgiving, freeze it, and also freeze the 1 ½ lb turkey meat. Then when I want turkey again, bring it out and make soup!
Turkey broth should be very flavorful. Just barely cover the turkey carcass with water, add some onion, celery, carrot, peppercorns and allspice. Simmer 4 hours for a concentrated broth that makes this soup delicious!
