This soup came together fast and was hearty and delicious. I used store-bought cooked chicken strips and chopped them into bite size pieces. I didn't have fresh sage so I used 1/2 tsp poultry seasoning and probably could have added another 1/4 to 1/2 tsp for more flavor. I also used slightly more Canadian bacon than the recipe called for, and the smokiness of the bacon (Nueskes) really shown through beautifully.
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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