Slow Cooker Turkey Soup with Kale and Sweet Potatoes

Ingredients

• 1 large onion, chopped fairly small
• 1 cup chopped celery
• 10 cups homemade turkey stock or homemade chicken stock
• 2-3 teaspoons turkey soup base or chicken base 
• 1 tsp. poultry seasoning
• 1 tsp. dried thyme
• fresh ground black pepper to taste
• 2 medium sweet potatoes, peeled and cut into 3/4 inch cubes
• 2-3 cups chopped cooked turkey or chicken
• 4 cups finely chopped kale
• 2-3 T balsamic vinegar

Directions

1. Prepare the onion by peeling it and chopping it fairly small, then cut up enough celery to measure one cup. Put both vegetables into the slow cooker. Pour in 10 cups turkey or chicken stock or broth, then season with poultry seasoning, dried thyme and fresh ground black pepper. Start the slow cooker so the broth can warm while you handle the sweet potatoes.
2. Peel the sweet potatoes and cut them into 3/4 inch cubes. Stir them into the slow cooker, adding the chicken or turkey soup base if you are using it. Cook on high for 4 hours, or choose low and cook for 8-9 hours.
3. Cut the cooked turkey or chicken into bite-sized pieces until you have 2-3 cups. Strip the tough ribs from the kale leaves, then chop the leaves finely enough to fill 4 cups when packed.
4. Stir the turkey and kale into the soup. If the slow cooker has been set to low, switch it to high now. Continue cooking on high for 1-2 hours, until the kale is as tender as you like it. Stir in the balsamic vinegar, beginning with 2 tablespoons and tasting before adding more. Serve hot.
5. This would probably freeze okay, though the sweet potatoes will already be quite soft from the long cooking time and will soften further after freezing.