Cooking with Jerky Part III

Thanksgiving is right around the corner.

This means there will be an excess of turkey, potatoes and that disgusting canned cranberry sauce in most households. What can you do with these ingredients without eating the same meal for an entire week?

How about spicy jerky, turkey and potato soup? It’s amazing.


- 1 Bag of BOJ Cherry Maple Turkey Jerky
- 1/2 LB. of Thanksgiving Turkey (Optional)
- 3 Mild Onions
- 5 Tablespoons of Butter
- 3 Cups of Potatoes
- 1 Quart Chicken Broth
- 1 Finely-Chopped Jalapeno
- 1/2 Teaspoon of Cayenne
- 2 Tablespoons of Flour


Saute sliced onions in three tablespoons of butter in a medium-sized pot. Add the BOJ Turkey Jerky and stir until onions are translucent. Add broth and potatoes and bring to a boil. Reduce heat to medium and let cook until potatoes soften (about 20-30 minutes). Strain the vegetables and place into a food processor and add the cayenne and jalapeno. Blend the vegetable mix for 2 minutes. Add 2 table spoons of butter after mixing. Then, return the vegetable mix to the pot and broth. Stir the mixture and add salt and pepper to taste.

Enjoy! With a few Thanksgiving leftovers and some BOJ turkey jerky you have yourself a delicious soup! Feel free to add rice, corn, celery or carrots if desired.

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