2 tbsp. butter
1 onion, minced
2 (13 3/4 oz.) cans chicken broth
3 c. diced potatoes
2 c. cubed cooked turkey
1 (10 oz.) pkg. frozen peas & carrots
2 tsp. salt
1/2 tsp. pepper
1/8 tsp. rubbed sage
1 c. half and half
1 c. milk

In large Dutch oven over medium high heat, in hot butter, cook onion until tender. Add chicken broth and potatoes and cook for 20 minutes. Stir in turkey, peas and carrots, salt, pepper and sage; cook 10 minutes or until vegetables are tender. Stir in half and half and milk. Heat through. 6 servings.