1 cup celery,
cups potatoes, peeled and cut in 1/2-inch cubes
cooked turkey, cubed
cold skim milk
In a five-quart
saucepan over medium-high heat, sauté celery and onions in
margarine until vegetables are tender crisp.
potatoes, salt, pepper and cayenne pepper. Bring to a boil. Reduce
heat to low. Once its 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.