1/1 Photo of Turkey and Potato Soup With Canadian Bacon (Cooking Light)
I'm a soup lover and will be trying this as soon as I have left-over turkey. In the meantime, I'm posting this from Cooking Light's Nov. 08 issue. Pancetta can be subbed for the Canadian bacon.
My Private Note
Units: US | Metric
- 1 tablespoon canola oil
- 1 1/2 cups onions, chopped (about 1 large)
- 1 cup celery, chopped
- 2 carrots, halved lenghwise and thinly sliced (about 1 cup)
- 1 ounce Canadian bacon, chopped
- 3 cups chicken broth, fat-free and lower sodium
- 3 cups turkey, cooked and chopped (about 1 pound)
- 2 1/2 cups potatoes, peeled, cooked and mashed
- 1 tablespoon fresh sage, chopped
- 1/4 teaspoon black pepper
- 1Heat oil in a Dutch oven over medium heat.
- 2Add onion, celery, carrots, and bacon.; cook 6 minutes, stirring occasionally.
- 3Add broth, turkey, potatoes, and chopped sage, stirring with a whisk until blended. Bring to a boil.
- 4Reduce heat, and simmer 10 minutes.
- 5Stir in pepper.
- 6Garnish with sage sprigs, if desired.
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Nutritional Facts for Turkey and Potato Soup With Canadian Bacon (Cooking Light)
Serving Size: 1 (404 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 186.9
- Calories from Fat 48
- Total Fat 5.4 g
- Saturated Fat 0.8 g
- Cholesterol 3.8 mg
- Sodium 717.1 mg
- Total Carbohydrate 26.8 g
- Dietary Fiber 4.5 g
- Sugars 5.7 g
- Protein 8.3 g
The following items or measurements are not included: