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. For a complete meal, serve with an arugula salad.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 300
  • Calories from fat: 22%
  • Fat: 7.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.7g
  • Protein: 29g
  • Carbohydrate: 28.7g
  • Fiber: 4.3g
  • Cholesterol: 81mg
  • Iron: 2.2mg
  • Sodium: 897mg
  • Calcium: 75mg

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. 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.

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