Turkey and Potato Soup with Canadian Bacon

Ingredients

• 1 tablespoon(s) canola oil
• 1 1/2 cup(s) chopped onion (about 1 large onion)
• 1 cup(s) chopped celery
• 2 carrots halved lengthwise and thinly sliced (about 1 cup)
• 1 ounce(s) Canadian bacon chopped
• 3 cup(s) fat-free, less-sodium chicken broth
• 3 cup(s) chopped cooked turkey (about 1 pound)
• 2 1/2 cup(s) mashed cooked peeled baking potatoes
• 1 tablespoon(s) chopped fresh sage
• 1/4 teaspoon(s) freshly ground black pepper
• (OPTIONAL) sage sprigs

Preparation

1. 1. 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.