Start by first of all peeling, and rinsing vegetables: potatoes, and carrots. Cube the potatoes after rinsing them once. Then, slice the smaller half of each carrot and grate the larger end. Set aside until ready for use.
Into a large cast iron pot or Dutch oven on a stovetop add water, 3 bay leaves, and ½ tsp. of sea salt. Bring it to a boil. Reduce the heat to low, and add cubed potatoes, and sliced carrots.
While the soup is simmering sauté the carrots. To do this, heat a small frying pan over medium heat, and add shredded carrots, 1 tbsp. of olive oil, salt, Mrs. Dash seasoning, and garlic salt to it. Sauté for 5 minutes stirring every minute or so.
Once done, remove the soup pot from the heat and let it rest for 20 minutes before serving. Your delicious Leftover Turkey Soup is ready to be served in bowls for a hearty combination!
Next, spread a teaspoon of homemade mayonnaise on each slice.
For the second option of topping, combine cream cheese, pressed garlic, and salt. Spread a thin layer of the mixture on each bread slice.