When you've got mashed potatoes, carrots, and roast turkey leftovers, it's easy to add a little cream and broth to make something entirely new.
1 Tbsp. apple cider vinegar1 cup finely chopped leftover cooked turkey meatPlace the stuffing, parmesan, mozzarella, and cream in a medium bowl and mix gently to combine.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.
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.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!by Dan Clapson and Twyla Campbell. Copyright © 2023 Dan Clapson and Twyla Campbell. Photographs by Dong Kim.
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