Leftover turkey,
2 cans cream of potato soup
1 soup can milk
1 soup can water
1/4 tsp Celery salt
1 tsp Salt and pepper
1/4 tsp Garlic powder
1/4 tsp Poultry seasoning
1 bouillon cube, dissolved in 1/2 c.water
Cut meat into bite-sized pieces. Combine potato soup with milk
and water in large saucepan, mixing thoroughly. Add meat and
bouillon. Heat on medium to almost boiling, stirring frequently.
Add salt, pepper, celery salt and garlic powder to taste. If you
are turkey or chicken, add about 1 teaspoon poultry seasoning.
Simmer on low heat for 30 minutes.
Serves 6-8.
