1 Tbsp. butter
1 large sweet onion, diced (about 1 1/2 c.)
1 garlic clove, minced
1 celery rib, diced
2 1/2 qt. chicken broth
3 c. cubed cooked turkey
1 c. frozen green peas
3 carrots, peeled and sliced
2 medium potatoes, peeled and diced
1 tsp. pepper

Melt butter in a large 8-quart stockpot. Add onion, garlic, and celery; sauté over medium-high heat 3 minutes. Add chicken broth and next 5 ingredients. Bring to boil; reduce heat, and simmer at least 1 hour, stirring occasionally. Makes about 4 quarts.