This is a new family favourite!!! Doubled recipe and used 2 cups of cooked chicken and 4 cups of ham. Fast, easy, tasty!
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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