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    You are in: Home / Recipes / Turkey Leftover Creamy Potato and Asparagus Soup Recipe
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    Turkey Leftover Creamy Potato and Asparagus Soup

    Turkey Leftover Creamy Potato and Asparagus Soup. Photo by quickandsimple

    1/1 Photo of Turkey Leftover Creamy Potato and Asparagus Soup

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    quickandsimple's Note:

    This is so quick and simple and taste soooo good. COMFORT FOOD! Great for cold winter nights/days. Be creative, experiment with yours that is exactly how I ended up with this recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Dice the potatoes and microwave for 2-3 minutes with a little water just enough that fork can slide out.
    2. 2
      Combine first 7 ingredients and mix well.
    3. 3
      If using fresh onion saute in butter and then add turkey mixture. Stir on medium high for 1 minute and then add asparagus till color begins to change.
    4. 4
      In sauce pan add milk, potato flakes,half and half, and the chicken soup granules, stir in turkey mixture and simmer on low till soup thickens.
    5. 5
      If soup mixture is not thick enough add a bit more flakes or less depending on your taste.

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    Ratings & Reviews:

    • on November 29, 2009

      45

      Very yummy, I needed to add a little more milk as it was super thick at first. Also a little on the salty side, maybe use a little less bouillon granuals!?

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Turkey Leftover Creamy Potato and Asparagus Soup

    Serving Size: 1 (341 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 363.8
     
    Calories from Fat 75
    20%
    Total Fat 8.3 g
    12%
    Saturated Fat 3.9 g
    19%
    Cholesterol 72.1 mg
    24%
    Sodium 159.6 mg
    6%
    Total Carbohydrate 41.6 g
    13%
    Dietary Fiber 4.1 g
    16%
    Sugars 7.0 g
    28%
    Protein 30.4 g
    60%

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