Turkey and Potato Soup With Canadian Bacon (Cooking Light)

Name: Turkey and Potato Soup With Canadian Bacon (Cooking Light)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 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

(5)

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.

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READY IN: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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