I found this on the Web several years ago. Sorry I don’t have the source any longer, but I do honor the creator in my heart!
4 slices of bacon
1 c chopped onion
4 c pared, cubed potatoes
2 c turkey broth
20 oz frozen corn, thawed
¼ c butter
2½ tsp salt
¼ tsp pepper
2 c cooked cubed or shredded turkey
2 c milk
1 c heavy cream
2 Tbsp chopped fresh parsley (optional)
In a 5-quart pot, sauté bacon till crispy. Remove and reserve. Sauté onion in bacon drippings till golden brown. Add potatoes and turkey broth. Bring to a boil, and simmer uncovered for ~30 minutes or just until potatoes are tender, but not mushy.
In another saucepan, combine butter, salt, pepper, turkey, and milk. Simmer uncovered for 5 minutes, stirring occasionally. Add to potato mixture. Add corn and heavy cream. Cook, stirring occasionally, till hot, but do not boil. Turn into warm soup tureen. Crumble reserved bacon on top and sprinkle with chopped parsley.
- I start this recipe with the amount of turkey I have, and multiply from there.
- I’ve never used fresh parsley; just added the dry stuff.
- Freezes well. Just go ahead and mix in the bacon and parsley before freezing.