2 cups yukon gold potatoes (chopped into bite size pieces)
2 cups frozen green beans
4 carrots (chopped)
1 yellow onion (chopped)
2 celery stalks (chopped)
2 turnips (chopped)
3 parsnips (chopped)
2 cans condensed cream of mushroom soup
1 box low sodium chicken stock
1/4 cup cornstarch
1/2 cup heavy cream
2 tablespoons poultry seasoning
salt and pepper (to taste)
Instructions
Chop up all your vegetables and cooked turkey into bite size pieces, and add them into crockpot.
Add cans of mushroom soup and chicken stock along with spices.
Cover and let cook on high for 6 hours.
5 1/2 hours into cooking, scoop out some of the broth into a bowl and mix cornstarch into it until smooth. Pour it into the crockpot along with the heavy cream. Stir together, and recover to finish cooking.
*This step is optional but I highly recommend it! Cook stovetop stuffing and add a scoop into your soup when serving it up. It really brings the whole Thanksgiving flavors together! I also topped mine with fried green onions (like what you’d use for green bean casserole) and to give the tart and sweet effect of cranberry sauce, I sprinkles some pomegranate seeds on top. Sprinkle with fresh thyme and serve!
