Turkey and Potato Soup with Canadian Bacon

Photo: Randy Mayor; Styling: Jan Gautro
Filled with two types of meat and baking potatoes, this hearty soup will warm up your family on a cold night.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 300
Caloriesfromfat 22 %
Fat 7.3 g
Satfat 1 g
Monofat 2.7 g
Polyfat 1.7 g
Protein 29 g
Carbohydrate 28.7 g
Fiber 4.3 g
Cholesterol 81 mg
Iron 2.2 mg
Sodium 897 mg
Calcium 75 mg

Ingredients

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

Preparation

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.

Note:

While Canadian bacon has a fraction of the calories and slightly more protein than regular bacon, it is higher in sodium. You can substitute pancetta.

Brooke Dojny,

November 2008