6-7potatoes, peeled and cut into bite-sized pieces
4cupsturkey or chicken broth (broth left from roasted turkey is best)
Add all the ingredients to a large stock pot. Bring to a boil then reduce to a simmer and let cook, covered but vented for one hour. Add more water and seasonings, if necessary, to keep the vegetables covered with liquid.
Ladle over buttered toast making sure to include enough broth to thoroughly soak the toast.