A classic homemade soup from Thanksgiving leftovers and hearty root vegetables.
Keyword: Slow cooker
2 1/2 - 3quartswater
1 yellow onion
1/2tspground black pepper
1/2tspground white pepper
Reserved turkey stock
3Cpotatoespeeled and chopped
In a large Dutch oven of stockpot, add all stock ingredients. Bring to a boil, then reduce to a simmer for 1 hour. Carefully remove bones, discard. Pour remaining liquid through a mesh strainer, into a large bowl or stockpot. Press liquid out of vegetables, then discard. Clean Dutch oven.
Heat olive oil in Dutch oven over medium heat. Add vegetables, cooking until lightly browned or roughly 4-5 minutes. Add bay leaves and seasonings, cooking for 1 minute. Add potatoes and turkey stock, bring to a boil. Reduce to a simmer and cook for 30 minutes or until vegetables are tender.
Meanwhile, shred turkey and set aside. If desired, cook pasta separately until nearly done. Add turkey and optional pasta to Dutch oven, cooking for an additional 5-10 minutes. Skim off any foam. Discard bay leaves and divide among bowls.