Instructions: In a large kettle, cover potatoes and onion with 5 quarts of water. Bring to boil and skim. Add turkey carcass and scraps, bay leaf and salt and pepper to taste. Cook, covered, at a slow simmer for 2 hours. If soup tastes too watery, uncover pot and cook at a fast simmer for 20 minutes or so, until flavor becomes concentrated.

Add frozen vegetables, simmer for 30 minutes more. Remove bones and tear meat into bite-sized pieces if desired.

This recipe yields 8 to 10 servings.

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