Creamy Turkey-Veggie Soup

When you’ve got leftover turkey and a crisper drawer full of vegetables, this is the soup that brings them all together.

Sweet potatoes, regular potatoes, broccoli, zucchini, and celery get sauteed in butter and simmered in turkey broth until everything is tender and the kitchen smells incredible.

Diced turkey goes in near the end so it stays juicy, and a pour of half-and-half at the finish turns the broth into something silky and indulgent.

A touch of cayenne in the background gives it just enough warmth to make you reach for the next spoonful.

Kitchen Tips

• Homemade turkey broth makes all the difference here. If you roasted a turkey, simmer the carcass with aromatics for a few hours and use that.
• Add the potatoes after the initial veggie saute so they don’t break down too much. You want them tender but still holding their shape.
• Stir in the cream at the very end and just heat through. Don’t let it boil or it can separate.
• The cayenne is subtle at half a teaspoon. Adjust up if you want more kick.