Mashed Potato and Turkey Soup

Pretty soon you'll be wondering what to do with those leftovers from the holiday meal. In this recipe the mashed potatoes thicken this soup to a creamy consistancy as well as add flavor.

Mashed Potato and Turkey Soup
Makes 6 servings.

2 tablespoons butter
1 medium yellow onion, diced
2 cups (8 ounces) sliced button mushrooms
1 medium carrot, coarsely grated
1 teaspoon dried thyme
4 cups low-sodium chicken broth
3 cups mashed potatoes
2 cups chopped cooked turkey
Salt and freshly ground black pepper, to taste

To saute vegetables: In large saucepan over a medium-high flame, melt butter. Add onion, mushrooms, carrot and thyme. Saute for 4 to 5 minutes or until onion is just translucent.

To make soup: Add broth and mashed potatoes to vegetables. Stir until potatoes are mostly dissolved and broth is smooth. Add turkey. Bring to a simmer. Reduce heat to medium-low. Cook, stirring occasionally, for 10 minutes or until heated through. Season to taste with salt and pepper.