1. Heat a splash of olive oil in a pot and sauté onion and roasted garlic paste until softened.
2. Add butter and flour, stirring to form a roux. Cook on low for about 5 minutes.
3. Slowly whisk in the chicken bone broth to avoid lumps, then pour in 1/2 cup water.
4. Bring to a boil, then add the cubed potatoes. Boil 5–6 minutes, until potatoes are fork tender.
5. Stir in turkey, carrots, corn, 1/2 can cream of mushroom, and heavy cream.
6. Season with garlic powder, onion salt, EBTT seasoning, and chicken bouillon. Simmer a few minutes to thicken.
7. Preheat oven to 420°F. Ladle soup into oven-safe bowls.
8. Top each bowl with a layer of leftover stuffing and bake until the stuffing is golden, crisp, and toasty on top.
