Turkey and Potato Soup with Canadian Bacon

Yield: 4 servings ( Serving Size: 2 cups )
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  • 1 tablespoon(s) canola oil
  • 1 1/2 cup(s) chopped onion (about 1 large onion)
  • 1 cup(s) chopped celery
  • 2 carrots halved lengthwise and thinly sliced (about 1 cup)
  • 1 ounce(s) Canadian bacon chopped
  • 3 cup(s) fat-free, less-sodium chicken broth
  • 3 cup(s) chopped cooked turkey (about 1 pound)
  • 2 1/2 cup(s) mashed cooked peeled baking potatoes
  • 1 tablespoon(s) chopped fresh sage
  • 1/4 teaspoon(s) freshly ground black pepper
  • (OPTIONAL) sage sprigs


  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.
August 2011

This recipe is a personal recipe added by JenGor and has not been tested or endorsed by MyRecipes.

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