TURKEY POTPIE SOUP

Makes: 8 one-cup servings Preparation time: 15 minutes Total time: 1 hour 1 tablespoon unsalted butter 1 tablespoon olive oil 3 carrots, peeled, diced 1 small onion, peeled, diced 2 tablespoons all-purpose flour 6 cups fat-free, less-sodium chicken or turkey broth 1 cup low-fat milk 1 medium to large russet potato, peeled, diced small

2 cups shredded, cubed or bits and pieces of cooked turkey 1 teaspoon poultry seasoning

½ packet (0.87-ounce) turkey gravy mix 1 cup frozen peas Salt and pepper to taste Optional for serving Pastry crisps (see directions) French fried onions

In a soup pot, heat the butter and olive oil over medium heat. Add the carrots and onion and sauté about 5 minutes. Sprinkle with the flour. Stir in the broth and milk and heat to just a boil. Stir in the potato, leftover turkey, poultry seasoning and turkey gravy mix. Reduce heat, cover slightly and simmer about 30 minutes.

While the soup simmers, if desired, make pastry crisps for serving by cutting ready-to-roll refrigerated pie crust into wedges. Place on a foil or parchmentlined baking sheet. Bake at 350 degrees until browned, about 12-15 minutes. Remove from oven and cool.

To finish the soup, stir in the peas and simmer another 5 minutes. Season with salt and pepper. Serve topped with French fried onions and pastry crisps, if desired.

From and tested by Susan Selasky for the Free Press Test Kitchen. Analysis per 1-cup serving.

196 calories (25% from fat), 6 g fat (2 g saturated fat), 20 g carbohydrates, 17 g protein, 322 mg sodium, 40 mg cholesterol, 3 g fiber.