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Ingredients
4 Cups chicken stock
1 Pound russet potatoes, peeled, cut into 1� pieces
3 Celery stalks, cut into 1� pieces
6 Large cloves garlic, peeled
2 carrots, peeled & cooked
1 Bay leaf
1/2 Teaspoon dried thyme
1 Cup milk
1 Cup cooked turkey breast, shredded
Instructions
Combine first 7 ingredients and salt and pepper to taste in a heavy saucepan over high heat. Bring to a boil. Reduce heat to low, cover pan and simmer 25 to 30 minutes, or until vegetables are very tender. Uncover and cool slightly. Remove carrots, dice finely and set aside. Discard bay leaf. Using a slotted spoon, transfer other vegetables to a food processor or blender and pur�e. Add some liquid from saucepan and blend until smooth. Return soup to same saucepan. Stir in milk, turkey and diced carrot. Bring to a simmer over medium low heat.