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Turkey and Potato Soup with Bacon

Turkey and Potato Soup with Canadian Bacon
Photo: Randy Mayor; Styling: Jan Gautro
Prep time 30 mins
Yield

4 servings (serving size: 2 cups)

Filled with two types of meat and baking potatoes, this hearty soup will warm up your family on a cold night.

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)

Nutrition 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

How to Make It

  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.

Cook's Notes

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.