In a large heavy bottom pot over medium heat add olive oil.

Add onions, carrots, celery, and mushrooms, dried thyme, parsley, and sprinkle with a little salt. Saute for 4-5 minutes, until veggies are softened and onions are translucent.

Add 3 cups of broth and the mashed potatoes and stir until the potatoes are mostly dissolved and the broth is smooth.

Add diced turkey and add another cup of broth a little at a time, if you want your soup thinner.

Bring everything to a simmer and reduce heat to medium-low and cook until heated through, about 15-20 minutes. Stir occasionally and season to taste with salt and pepper.

Preheat oven to 350 degrees F.

In a large bowl, add cubed bread and toss with melted butter and olive oil until evenly coated.

Add salt and garlic powder and toss again. Taste and adjust for more seasonings.

Divide up bread between two baking sheets to give the bread space to crisp up.

Bake 15 minutes, flipping halfway through, until crispy and golden brown.

Let cool completely before storing in an airtight container. Check out the post for tips on storing croutons!