Name: Slow Cooker Curried Thanksgiving Soup with Stuffing Croutons
Prep time: 35 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 6
Cuisine: American
Ingredients: 4 cups low-sodium chicken broth; 2 cups leftover mashed potatoes; 1 1/2 cups chopped onion; 3 medium carrots, chopped; 1/2 cup leftover gravy; 1 tablespoon curry powder; 2 teaspoon grated fresh ginger; 2 cloves garlic, minced; 1 1/2 cups chopped roasted turkey; 1/4 cup heavy cream; 1 tablespoon chopped fresh cilantro, plus more for garnish; 1 tablespoon lime juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Stuffing Croutons (recipe, below); Olive oil, for garnish

Slow Cooker Curried Thanksgiving Soup with Stuffing Croutons

This slow cooker curried Thanksgiving soup with stuffing croutons transforms leftover Thanksgiving stuffing, mashed potatoes, gravy, and turkey into a creamy curried soup. Add any leftover cooked carrots or other cooked vegetables to the soup at the same time you add the turkey.

3 hr 35 min total 35 min prep 3 hr cook 6

Instructions

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1 Combine broth and mashed potatoes in a 3 1/2- to 4-quart slow cooker, whisking to ensure no potato clumps remain. Stir in onion, carrots, gravy, curry powder, ginger, and garlic. Cover and cook on High 2 to 3 hours or Low 4 to 6 hours.
2 Stir in turkey and cream. If on Low, turn to High. Cook on High until turkey is heated through, about 30 minutes. Stir in cilantro, lime juice, salt, and pepper.
3 Top servings with Stuffing Croutons and garnish with olive oil and additional cilantro.