Although we recommend using a slow cooker, you can also cook this soup on the stovetop over very
low heat for a few hours. This non-recipe recipe requires you to use what you have on hand—almost everything left over from your holiday dinner.
Your soup will never be the same twice, but it is sure to be delicious!
Bones from one roast turkey
Leftover cranberry sauce
Leftover mashed potatoes
Water from boiling any vegetable the night before, or plain water
Place all the ingredients in a slow cooker, add vegetable water to cover, and cook on low for 6 hours. Remove bones and serve with crusty bread.
Joanna Notkin is a designer at heart, and food is her passion. With an eye for detail and a love of all things seasonal and local, Joanna approaches food in a way that is delicate and thoughtful. Our food editor’s style brings together the flavours of each ingredient while honouring the fact that we truly eat with our eyes. Joanna began as a textile designer before opening Zoe Ford Catering. She now also freelances as a recipe tester, restaurant consultant and menu planner and is an all-around food lover.