Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Three potatoes, peeled and diced
2 smoked turkey legs
¼ cup butter
One large onion, chopped
3 tbsp. all-purpose flour
1 (32 oz.) carton chicken broth
1 (16 oz.) package of frozen corn
1-quart light cream
salt and ground black pepper to taste
Put the potatoes in a pot with salted water, boil, lower the heat to medium, cover, and simmer for 20 minutes or until fork-tender. Drain and let steam dry for one or two minutes. Remove the meat from the turkey legs and toss the tendons and bones. Trim the turkey meat, then chop it.
In a soup pot with the butter already heated over medium heat, sauté the onion for about 8 minutes or until it turns translucent. Once the flour and butter have been combined to form a paste, sprinkle the flour over the butter and onion. Give the paste about a minute to cook. Potatoes, turkey meat, corn, and chicken broth should all be whisked in. Stir the mixture for about 5 minutes or until it thickens and comes to a low boil. The potatoes and veggies should be lightly mashed with a potato masher so that the potatoes have a rounded appearance. Add the cream, bring the soup back to a simmer, and cook it for 5 minutes while stirring continuously. Add salt and black pepper to taste.