The aftermath of a huge turkey dinner is the inevitable leftover turkey dishes for the next few days. I am amazed at how creative some of you are in using up all that good meat. Julie of Mommie Cooks, a wonderful mom of three boys, has a recipe on Turkey Goulash. This noodle dish with spices sounds absolutely delicious. I may have to use some of my leftover turkey meat to try out her recipe.

Unless I have company on Thanksgiving, I usually get the smallest bird I can find – one that is about 10 to 12 pounds in size. Even then, there is plenty of meat leftover. I usually freeze the meat and make my boys’ favorite turkey potpies at a later time. The carcass is never thrown away until after every ounce of goodness is milked out. It goes into a large stock pot and after 2 to 3 hours, I get 10 cups of flavorful stock enough for two pots of delicious soup.



One of my favorite soups with turkey stock is leek and potato soup. This creamy and peppery soup makes a wonderful lunch and is a cinch to prepare. With a flavorful stock, few ingredients are needed. Topped with spicy and peppery watercress, this bowl of goodness is much welcomed on a cold day. The idea of using watercress came from The Splendid Table.

Leek and Potato Soup

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 6 servings

Leek and Potato Soup

Ingredients

  • 3 (about 1 lb/450g) leeks
  • 3 tbsp (55g) butter
  • 4 (about 1¼ lbs/560g) Russet potatoes, peeled and cubed
  • 5 cups (1.2 liters) chicken or turkey stock
  • Salt to taste
  • ½ tsp ground pepper
  • 1 cup (240ml) half-and-half or cream
  • A small bunch of watercress, rinsed and drained

Instructions

Trim off the tough green portions of leeks. Halve lengthwise and rinse under cold running water to

get rid of grit and sand. Slice finely crosswise.

In a large pot, melt butter. Add leeks and cook until wilted, about 5 minutes.

Add potatoes and stock. Bring to a boil. Season with salt and pepper.

Reduce heat and simmer until potatoes are very tender and falling apart, about 30 minutes. Turn off heat and puree with immersion blender until smooth.

Stir in half and half or cream and top with watercress.

Serve immediately.

http://www.rotinrice.com/2010/12/leek-and-potato-soup/




Gearing up for the next celebration…..

Is your Christmas tree up yet? We normally put it up after the Thanksgiving dinner. This year we have decided to use purple and silver baubles and ribbons to decorate the tree.



We collect Nativity sets and this is a delightful Navajo one in our collection.



I am sending this to Deb of Kahakai Kitchen for her weekly Souper Sundays event.

SouperSundays



Enjoy…..and have a wonderful day! 8-)