Monday's Bread Bowl: Cream of Turkey & Brussels Sprouts

A chunky and satisfying cream soup

This soup is a great alternative to clam chowder or corn soup.  Each spoonful is studded with flavorful turkey bits and diced Brussels sprouts.  Here’s the recipe:

What you will need:

1 large stock pot w/ lid

1 wooden spoon

2 bacon strips, sliced small

1 ½ - 2 cups leftover (cooked) turkey meat, deboned and coarsely chopped

1 yellow onion, diced small

3 garlic cloves, minced

2 cups Brussels sprouts, quartered

½ cup celery, chopped

1 -2 large potatoes, cut into bite-sized pieces

2 cups water

1 cup half-n-half

 1 cup whole milk

1 tablespoon flour

Pinch of salt and black pepper

Cooking and Directions:

Heat pot on medium-high heat for 3 minutes.  Toss in bacon, celery, garlic, and onion.  Let ingredients sautee until onion turn translucent.  Add turkey meat and cook long enough to render out turkey juices.  Pour in water.  Add potatoes.  Cover with lid.  Let ingredients reach boiling point then lower heat to medium-low.  Allow pot’s ingredients to simmer for 30 to 40 minutes.  Then gradually stir in flour to thicken the soup.  Pour in milk and half-n-half then return lid.  Let ingredients heat through then stir in Brussels sprouts.  Let ingredients slowly simmer for another 15 – 20 minutes so the sprouts can become tender.  Serve hot.