Turkey and Potato Soup With Canadian Bacon (Cooking Light) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Heat oil in a Dutch oven over medium heat.
2. Add onion, celery, carrots, and bacon.; cook 6 minutes, stirring occasionally.
3. Add broth, turkey, potatoes, and chopped sage, stirring with a whisk until blended. Bring to a boil.
4. Reduce heat, and simmer 10 minutes.
5. Stir in pepper.
6. Garnish with sage sprigs, if desired.
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