In a large pot, add the peeled and diced Idaho Potatoes and cover with water. Bring to a boil, and cook for about 15 - 20 minutes or until just starting to turn tender but still firm. Drain and set aside.

In a large pot or Dutch oven, heat olive oil over medium heat and saute the onions for 5 - 8 minutes or until just turning clear.

Add in the sliced carrots, and continue to saute for 3 minutes before adding in the peppers, followed by the minced garlic, and Roma tomatoes.

Stir in the smoked paprika, black pepper, crushed red pepper if using, and salt to taste.

Next, add in the chopped smoked turkey thigh or shredded rotisserie chicken, mixing in well.

Add in the vegetable or chicken broth and bring to a gentle boil over medium-high heat, then reduce to simmer for about 10 minutes until potatoes are tender.