Time 35m Yield 4 Number Of Ingredients 13 Steps:
Combine potatoes, mixed vegetables, onions, celery, parsley and Swanson® Chicken Broth in a large saucepan. Bring to a boil over medium heat; reduce heat, cover, and simmer gently until vegetables are tender, about 10 minutes. Stir in turkey and poultry seasoning. Whisk flour and the half-and-half together until smooth. Stir mixture slowly into the saucepan. Stir until slightly thickened, or until mixture reaches a chowder-like consistency. Add sriracha sauce, salt, and pepper, mixing well. Ladle into soup bowls; garnish with crumbled bacon.
Time 1h10m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Heat oil in a large soup pot. Saute onion & green pepper until onion slices are translucent. Add carrots, potatoes, celery & spices. Mix well. Add stock & simmer for 15 min until potatoes & carrots are soft. Add turkey, corn. heat thoroughly but don’t boil. Just before serving stir in parsley. May add salt & pepper at this time to taste.
Time 1h20m Yield 8-10 serving(s) Number Of Ingredients 11 Steps:
Saute onions, carrots, celery in butter until soft but not brown. Blend in flour. Gradually stir in broth, then half& half. Cook, stirring constantly, until mixture thickens. Stir in salt, pepper, cayenne, and turkey. Stir a few minutes until turkey is heated through. Devour!
Time 40m Yield 5 servings, 1 cup each Number Of Ingredients 12 Steps:
Cook bacon and onions in Dutch oven or large deep skillet on medium heat 3 to 4 min. or until onions are crisp-tender, stirring occasionally. Add broth, potatoes and corn; stir. Bring to boil; simmer on medium-low heat 15 min. or until potatoes are tender. Whisk mayo, peppers and flour in medium bowl until blended. Gradually stir in milk. Add to ingredients in Dutch oven along with the turkey; cook on medium heat 5 min. or until heated through and slightly thickened, stirring constantly. Remove from heat; stir in spinach. Serve topped with cheese.
Time 45m Number Of Ingredients 13 Steps:
Place diced potatoes in a large stock pot. Add enough water to the pot so that the tops of the potatoes are covered. Turn the heat on high and bring water to a boil. Reduce heat to medium low and cover the pot with a lid. Cook the potatoes in gently boiling water until tender, about 10-15 minutes. Drain potatoes and place in a large bowl. Using the same large stockpot, melt butter over medium heat and then add onions and garlic, saute for 2-3 minutes or until onions are tender. Add remaining ingredients, including cooked potatoes, in the pot and let simmer over medium heat until fully cooked through (about 15-20 minutes). Serve topped with shredded cheddar cheese.
Time 1h Yield 8 Number Of Ingredients 9 Steps:
Place the potatoes into a pot and cover with salted water; bring to a boil, reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Cut the meat from the turkey legs, discarding the bones and tendons. Chop the turkey meat and set aside. Heat the butter in a soup pot over medium heat; cook the onion in the butter until translucent, about 8 minutes. Sprinkle the flour over the butter and onion; stir constantly until the butter and flour form a paste. Allow the paste to fry for about 1 minute. Whisk in the chicken broth, potatoes, turkey meat, and corn; stir until the mixture comes to a low boil and thickens, about 5 minutes. With a potato masher, slightly mash the potatoes and vegetables until the potatoes look rounded off. Pour in the cream, bring soup back to a simmer, and allow to cook without boiling for 5 minutes, stirring constantly. Season to taste with salt and black pepper.
Time 1h15m Yield 16 servings (4 quarts). Number Of Ingredients 18 Steps:
In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan. Add celery, onion, carrot, red onion and bay leaf; cook and stir over medium-high heat until vegetables are tender, 8-10 minutes., Stir in flour until blended; gradually whisk in stock. Bring to a boil, stirring constantly; cook and stir 2 minutes. Add soup, cream cheese, milk and cream; mix well. Stir in corn, turkey, hash browns, gravy, parsley and 3/4 cup reserved bacon; reduce heat. Cook, covered, 20 minutes, stirring occasionally., Discard bay leaf. Serve with remaining bacon and if desired, green onions.
Time 30m Yield 7 servings, about 1 cup each Number Of Ingredients 8 Steps:
Mix soup and milk in large saucepan until blended. Add remaining ingredients; stir. Bring to boil on medium-high heat; simmer on medium-low heat 10 to 15 min. or until VELVEETA is completely melted and soup is heated through, stirring occasionally.
