Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 5 mediums | Yukon gold potatoes; peeled and cubed |
| 3 \N | Stalks celery; cut in tiny pieces |
| 2 larges | Carrots; peeled and diced |
| 1 large | Onion; peeled and chopped |
| 1 quart | Turkey broth |
| 1½ cup | Cooked turkey; cubed |
| ¼ cup | Dry sherry |
| ¼ pounds | Pancetta; minced |
| 3 \N | Chicken bouillon cubes |
| \N \N | Fresh ground white pepper; to taste |
| 2 cups | Milk; warmed |
| ¾ cup | Instant mashed potato flakes; optional |
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 Posted to recipelu-digest Volume 01 Number 564 by "Christopher E. Eaves" <cea260@...> on Jan 20, 1998