The rest of the turkey broth went into the freezer, except for a bit that I used to make tonight's soup. I still had leftover mashed potatoes (about 2 -3 c.), so I bought 2 leeks (you could use onions) and sautéed them in butter till they were soft. Then I added 3 c. broth and brought it to a simmer, then added the mashed potatoes and about 1 c. of the leftover Maple-Roasted Root Vegetables. Once it's heated through, purée with an immersible blender and pour in 1 c. whipping cream.
This soup was delicious, and even the kids loved it. They had no idea they were eating parsnips, rutabaga, and sweet potatoes! It used up lots of leftovers, and it made a huge batch (so guess what we're having for lunch today - leftover leftovers!)