1 cup celery, finely chopped
1/2 cup chopped onion
1 tablespoon margarine
2 cups turkey broth
2-1/2 cups potatoes, peeled and cut in 1/2-inch cubes
1 teaspoon salt
1/4 teaspoon white pepper
Dash of cayenne pepper
2 cups cooked turkey, cubed
2 cups cold skim milk
1/4 cup cornstarch
In a five-quart saucepan over medium-high heat, sauté celery and onions in margarine until vegetables are tender crisp.
Add broth, potatoes, salt, pepper and cayenne pepper. Bring to a boil. Reduce heat to low. Once it’s simmering, cover and cook 10 minutes until potatoes are tender. Stir in turkey.
In medium bowl gradually add milk to cornstarch. Stir mixture into soup. Increase heat to medium and cook 6 to 8 minutes longer until mixture thickens.