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.
- 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
- Heat oil in a Dutch oven over medium heat.
- Add onion, celery, carrots, and bacon.; cook 6 minutes, stirring occasionally.
- Add broth, turkey, potatoes, and chopped sage, stirring with a whisk until blended. Bring to a boil.
- Reduce heat, and simmer 10 minutes.
- Stir in pepper.
- Garnish with sage sprigs, if desired.