Slow Cooker Turkey Soup

Instructions

Dice 1 1/2 pounds Yukon gold potatoes into bite-size pieces. Slice 3 ribs celery, 3 large carrots, and dice 1 medium white onion. Transfer all vegetables to a 6-quart slow cooker.

Add 3 cloves minced garlic, 6 cups reduced sodium chicken broth, 1 teaspoon salt, 3/4 teaspoon black pepper, and 1/2 teaspoon poultry seasoning to the slow cooker and stir to combine.

Cover and cook on high for 34 hours or on low for 68 hours, until the vegetables are tender.

Remove approximately 2 cups of the soup and transfer it to a blender. Blend briefly until mostly smooth, then return the pureed soup to the slow cooker.

Add 3 cups cooked shredded turkey, 1/4 cup heavy cream, and 1 teaspoon dried parsley to the slow cooker. Stir well, cover, and cook on high for an additional 30 minutes. Serve hot.

Main Dish,Soup