Ingredients

5 medium yukon gold potatoes; peeled and cubed
3 stalks celery; cut in tiny pieces
2 large carrots; peeled and diced
1 large onion; peeled and chopped
1 quart turkey broth
1 1/2 cup cooked turkey; cubed
1/4 cup dry sherry
1/4 lb pancetta; minced
3 chicken bouillon cubes
1 fresh ground white pepper; to taste
2 cup milk; warmed
3/4 cup instant mashed potato flakes; optional

Procedure

Sautee the pancetta in a large Dutch oven over medium heat until crisp. Remove with a slotted spoon. Add the celery, onion & carrots to the pan & cook til onions are translucent. Add the broth & bring to a boil. Add bouillon cubes & potatoes & cook uncovered for about 45 minutes or until the potatoes are tender. Add the turkey & simmer 5 minutes to warm the turkey. Add the warmed milk & sherry, taste for seasonings. Stir in the mashed potato flakes to thicken if you want a "creamy soup.

Recipe by: Christopher E. Eaves
soups&,stews