Recipe by DuChick
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.
Top Review by happysunflower36
Absolutely delicious!! My whole family loved the soup. I didn't change anything except that I didn't have fresh sage so I substituted with parsley. I didn't think Canadian bacon would taste good with turkey but it sure did. My son who is 5 usually don't like soup, but the first thing he said that it was yummy. This recipe is definitely a keeper for me. Thank you so much for posting.
- 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
Directions See How It's Made
- 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.