After the Thanksgiving feast, try this easy, comforting soup with some of the leftover turkey. It appeals to all ages, so if you have a house full of holiday guests, this is a real winn b m er. Of course, you don’t have to wait until you have leftovers to make this soup; you can grill or braise a turkey breast specifically for this dish or buy cooked turkey. I also like to make his soup with drumsticks, since the rich dark meat makes a very flavorful soup. To use drumsticks, simply poach them in lightly salted water 50 minutes to 1 hour, then reserve the cooking liquid to use as broth for the soup.

My mom often requests this when she comes to visit. She claims to love it, but then adds so much hot sauce to it I doubt she can taste it. She usually makes cornbread to go with it, and that’s dinner.

Chipolte chiles give this soup a pleasant heat and smokiness without making it too spicy. I often dress it up with a dollop of Creme Fraiche or sour cream mixed with lime juice.

This soup is great served warm or chilled. Serve it with grilled cheese sandwiches cut into cubes and place on top of the soup like croutons. It is equally as good without the heavy cream, or substitute whole or buttermilk for the heavy cream if you are watching calories.

Soup is the ultimate comfort food. Be sure and make extra so you can share with friends.

The sweet potatoes give this soup a rich creaminess, even though it contains no cream or milk. Chilled, it can be served as a starter on a warm Indian summer night.

This intensely flavored soup makes a terrific first course for Thanksgiving or Christmas dinner. It’s delicious chilled, so it can also be served as a starter for an Indian summer harvest meal. It freezes well, so make plenty.

Recipe sources: The Foster’s Market Cookbook

This vegetable soup is a treat any time of year, but especially in summer, when corn is sweet and tender. It can be made partially in advance and reheated with the cream just before serving. (For a lower-calorie soup, omit the heavy cream.) Try this hearty summer chowder with Jalapeño Corn Muffins or Sweet Potato Biscuits and Roasted Chicken, Sweet Potato, and Arugula Salad.