First of all, do not go making big batches ofmashed potatoes, carrots,stuffing, androast turkeyjust to make this soup. This recipe is meant for you to look at your leftovers as a mise en place for something new. This baked soup is always a hit in my household. It’s an unexpected way to use leftovers, but once you consider that broth plus cream plus mashed potatoes add up to what is essentially cream of potato soup, adding a few extra vegetables and turkey meat isn’t so odd at all.
This recipe was excerpted from'Prairie' by Dan Clapson and Twyla Campbell. Buy the full book onAmazon.
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What you’ll need
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Immersion Blender
$60 $55 At Amazon
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Mixing Bowls
$40 At Target
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8-Quart Stockpot
$380 $350 At Amazon
Ingredients
Serves 4 to 6
For the soup topping
For the soup
Make the soup topping
Step 1
Place the stuffing, parmesan, mozzarella, and cream in a medium bowl and mix gently to combine.
Make the soup
Step 2
Heat the oil in a large pot over medium-high heat. Add the onions and cook for 5 minutes, stirring occasionally. Add the broth, potatoes, gravy, vinegar, and rosemary. Once the mixture comes to a simmer, reduce to the heat to low and use an immersion blender to purée until smooth.
Step 3
Add the carrots, turkey, and cream and continue to cook until near-simmering. Season to taste with salt.
Step 4
Preheat the oven to 375°F.
Step 5
Fill six heat-safe bowls with soup, and divide the soup topping evenly among the bowls. Bake for 10 minutes, then broil on high for 2 to 3 minutes, until the topping has turned golden brown and crispy.
Step 6
Allow the soup to cool for several minutes before serving. If there are any soup leftovers, well, you missed the whole point of this recipe in the first place!
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