• 5 lbs diced carrots
  • 5 lbs diced celery
  • 5 lbs diced onions
  • 5 lbs peeled & diced russet potatoes
  • 2 lbs diced raw bacon
  • 2 cups AP flour
  • 1.5 lbs toasted white bread – diced
  • 2 gallon Turkey Broth
  • 4 Tbls dried Thyme
  • 12 bay leaves
  • 2 Tbls ground black pepper
  • 4 Tbls kosher salt
  • 5 lbs cooked Norbest Turkey Breast – diced ½ inch
  • 1 gallon 2% Milk


Cut Potatoes into medium dice (approx. ¼ in.) keep potatoes separate in cold water. Place bacon into large soup pot and render until completely cooked to crisp. Add the thyme and bay leaves and all vegetables except potatoes, sweat in bacon fat until onion and celery are transparent. Add the flour and mix with vegetables thoroughly. Cook for several minutes mixing continuously. Add the turkey broth then the diced potatoes. Raise the heat and stir frequently until soup begins to thicken. Add the milk, cooked turkey, toasted bread cubes, salt and pepper and simmer for 15 minutes.

Optional Garnish

Serve with seasoned croutons and drizzle of brown gravy

Yields 4 gallons