Filled with two types of meat and baking potatoes, this hearty soup will warm up your family on a cold night.
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)
How to Make It
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.
My family enjoyed this turkey potato soup! We used leftover barbecued turkey which I shredded. We don't like cubed turkey in soup 😉 Next time I'll cook the veggies a bit longer --10-12 minutes--as I like my veggies soft in a soup. I might also add a bit more mashed potatoes too as I liked how it made the soup smooth and creamy :). I'll definitely make this soup again....yummy!
This is amazing and very flexible...I used leftover baked sweet potatoes along with the mashed, added some mushrooms, used Pancetta and added some chopped red peppers for color. The potatoes made the soup smooth and creamy without a lot of fat. This one is a 'keeper' and I love the additions that the other reviewers suggested.
Very pleased with this soup! I used regular bacon instead of Canadian, but I think I would add a bit more next time. Everyone in the family ate it -- which is a rarity. Added bonus: having just recently found out that two of us are allergic to gluten and dairy, I was very excited that this recipe works with our allergies without any modifications. We will be having this soup again very soon!
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.
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....
Enjoyed by every member of the family....my 7 yr old son had 2 bowls. Made one minor change by keeping half of the potatoes cubed because we like our soup chunky. It was absolutely delicious. Next time I will make with chicken and egg noodles.
What a great way to use leftovers from Thanksgiving. I made some minor changes by using the leftover prepared mashed red potatoes and used an emersion blender to marry the potatoes and the broth before adding to the rest of the ingredients. I also doubled the recipe. It was easy to prepare and very tasty. My husband loved it!
This turned out great. I used regular ham and Italian seasoning (I didn't have any sage). My husband is not a big turkey fan but we had some leftovers I wanted to use up. He said he was impressed with how much "new life" this soup gave the leftover turkey. I would definitely make again.