Fabulous leftover soup but I would hesitate to serve leftovers to company. This soup tolerates lots of changes and is perfect to clean out the fridge. After starting according to the recipe I threw in everything that was left: mashed potatoes (plus 3 nuked small bakers), 1 serving of dressing, about a cup of cheese beans (green beans in a velveta sauce), some ham, a little turkey, and less than a cup of homemade turkey broth. Then I added a box of chicken broth and cooked according to directions. Delicious!!! Of course, now us 2 little old people will eat this soup for days, so much is left over again. I wonder if it freezes well....
Turkey and Potato Soup with Canadian Bacon
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.
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- 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
- 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)
- 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.
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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