It happens every Thanksgiving... What do you do with all that leftover turkey? And believe me when I say that I have a freezer full of it this year. And you know what? I'm not at al mad at it either.

I'm happy to say that I've got a solution for you right here.

I originally started making this soup after Thanksgiving a few years back, and honestly, I still haven't changed the recipe from my original version of it. That's just how good it is.

This soup is a perfect 'leftover' meal that is easy to toss together.

If your turkey day meal is anything like ours, I'm guessing post-holiday that you'll have leftover celery, onion, and maybe even rice to go along with that perfectly cooked up turkey. And who wants to eat the same thing over again?

Let's have some fun and turn your leftover Thanksgiving into something a little different! 

Looks can be deceiving. 

This soup is creamy, rich, and absolutely worth savoring to the last drop.

It was quite difficult to keep myself from licking the bottom of the bowl clean. 

I used up some leftover herb turkey breast cutlets that I had cooked up a few days before in the slow cooker as a test project. But, any leftover turkey would work just as well.

What's better is that this soup is made without cream-of-whatever soup. Use some  organic half & half and you have yourself a fantastically clean-eating dish!

Step-by-Step Photos: