Prep: 20 minutes
Cook: 30 minutes • Makes: 8 (1 cup) servings
2 garlic cloves, minced
2 medium celery ribs, finely chopped (about ½ cup)
2 medium shallots, finely chopped (about ¼ cup)
2 tablespoons Weis Quality All-Purpose Flour
4 cups Weis Quality Reduced Sodium Chicken Broth
1 McCormick® Bay Leaf
2 McCormick® Thyme Leaves
2 large Idaho potatoes, peeled and cut into 1-inch pieces (about 5 cups)
1cup Weis Quality Half and Half
4cups cubed leftover or precooked skinless turkey breast meat
2cups thawed Weis Quality Super Sweet Corn
1/4teaspoon Weis Quality Iodized Salt
Fresh thyme sprigs for garnish (optional)
1.In a large soup pot, melt butter over medium-low heat. Add garlic, celery and shallots, and cook 4 minutes or until vegetables are almost soft, stirring occasionally. Increase heat to medium; stir in flour. Cook 1 minute, stirring constantly. Gradually stir in broth. Stir in bay leaf and thyme.
2.Add potatoes and heat to simmering. Partially cover and simmer 15 minutes, stirring occasionally. Stir in half and half; simmer 6 to 8 minutes or until soup thickens slightly, stirring occasionally. Stir in turkey, corn and salt; simmer 2 minutes or until heated through. Remove bay leaf.
3.To serve, ladle soup into bowls and garnish with thyme sprigs, if desired.
Approximate nutritional values per serving:
240 Calories, 6g Fat (3g Saturated), 66mg Cholesterol, 696mg Sodium,
21g Carbohydrates, 2g Fiber, 3g Sugars, 0g Added Sugars, 24g Protein