3 Tbsp. butter
1 onion, chopped
1 clove garlic, minced
1 carrot, sliced
1 celery stalk, sliced
2 or more c. leftover cooked turkey, diced
6 c. turkey stock or chicken broth (homemade or canned)
1/2 tsp. white pepper
3 Tbsp. chopped parsley
1 potato, cubed
salt to taste
1 c. heavy sweet cream

Heat butter in a skillet and saute onion and garlic until onion is translucent. Transfer contents of the skillet into a slow cooker. Add all other ingredients except the cream. Cover, turn on low and cook for about 6 hours or until the vegetables are tender. Stir in heavy cream and heat thoroughly before serving. Serves 8.