Follow these steps for perfect results
margarine
melted
cooked turkey
cooked and chopped
onions
finely chopped
potatoes
diced
celery
chopped
broth
fresh parsley
chopped
salt
paprika
pepper
ground ginger
cream-style corn
evaporated milk
Melt margarine in a pot over low heat.
Add cooked turkey or chicken and finely chopped onion to the pot.
Cook until the onion becomes transparent, stirring occasionally.
Add diced potatoes, chopped celery (including leaves), and broth or chicken bouillon to the pot.
Season with fresh parsley (or dried), salt, paprika, pepper, and ground ginger.
Bring the mixture to a simmer.
Cook until the potatoes and celery are tender, approximately 10 to 15 minutes.
Add cream-style corn and evaporated milk to the soup.
Heat thoroughly, stirring occasionally, but do not allow the soup to boil.
Serve hot.
Expert advice for the best results
Adjust seasonings to taste.
For a thicker soup, mash some of the potatoes.
Garnish with fresh chives or a dollop of sour cream.
Everything you need to know before you start
15 minutes
Can be made 1-2 days ahead.
Serve in a bowl, garnished with fresh parsley.
Serve with crusty bread or crackers.
Oaked Chardonnay pairs well with creamy soups.
Discover the story behind this recipe
Comfort food
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