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Poultry & Potato Soup

December 14, 2009

This is the time of year when there’s a lot of leftover poultry hanging around. Maybe you stuck a little extra turkey in the freezer after Thanksgiving. Maybe you cooked a chicken. Maybe you just love soup. If you fit into any of these descriptions, this dish is for you.

Or, you could just plan to make it the day after Christmas, if you’re having poultry. I made this the day after Thanksgiving and it was a hit. It was also easy, which made it a double-hitter.

Poultry & Potato Soup

2 C. cooked poultry, diced

1 small onion, minced

2 carrots, peeled (if not organic) and sliced into coins

4 regular potatoes, peeled and diced

1 t. seasoning (Yes, I know this is a weird requirement. I just use whatever seasoning blend I happen to have on hand. If you don’t have a blend, make one with sage, thyme, rosemary, etc.)

1 T. butter

2 T. flour

8 C. stock, made from the bones of the poultry, if you so desire

Bring the stock to a boil in a large pot. Reserve 1 C. for thickening. Add the onion, carrots, potatoes, and spice mixture. Simmer 30 minutes. In a small heavy saucepan, melt the butter. Add the flour to create a roux. Add the reserved cup of stock slowly and stir until smooth. Pour back into the soup pot slowly, stirring as you do . The soup won’t be thick, but it will have a nice body. Add the poultry and simmer until the potatoes are done and the meat is heated through.

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