Creamy Turkey Soup

3 cups chopped leftover turkey
8 cups turkey broth
1 (12-oz} can evaporated milk
2/3 cup flour
1 lb. small new potatoes (1-1½” each)
4 stems celery, finely chopped
1 bunch green onions, finely chopped
4 carrots, finely chopped
1 t. salt
1 t. white pepper
1 t. thyme
½ t. sage

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Bring turkey broth to a boil in a large pot. Add potatoes, carrots, and celery, and cook for about 20 minutes, or until potatoes are almost tender. Add leftover turkey, green onions, salt, pepper, thyme, and sage, stir well, and return to a boil. Cook over medium heat for another 5 minutes. Meanwhile, mix evaporated milk and flour in a mixing bowl with an electric mixer. Blend milk mixture into soup. Cook, stirring constantly, until thickened (approximately 8-10 minutes) Serve hot. Makes 4 servings.