Busters Recipes

Turkey Leek Soup
5 cups canned low-sodium chicken broth
1/2 pound red skin potatoes
1 large leek, white and tender green parts only
2 cups diced skinless cooked turkey
Salt and freshly ground black pepper
Pour the 5 cups chicken broth into a large saucepan, cover, and bring to a
boil over medium heat.
Peel and finely dice the 1/2 pound potatoes into 1/4-inch cubes. (The
smaller the pieces, the quicker they cook.) Add to the simmering broth.
Shave the root off the leek, but don't cut it off completely. Cut the leek
where it begins to turn tough and dark green, reserving the green part for
another use. Slice the white part in half lengthwise. Separate the leaves
and rinse well under cold running water. Starting at the cut end, make 2 or
3 lengthwise slices in the leek; then cut the leek crosswise into dice. (You
should have 1 to 1 1/2 cups diced leek.) Discard the tip of the root end.
Add the leek to the broth and bring the mixture to a boil. Lower the heat to
a simmer and cook until the potatoes and leek are tender, about 5 to 7
minutes.

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