Turkey and Potato Soup With Canadian Bacon (Cooking Light)
I'm a soup lover and will be trying this as soon as I have left-over turkey. In the meantime, I'm posting this from Cooking Light's Nov. 08 issue. Pancetta can be subbed for the Canadian bacon.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/4 teaspoon black pepper
- 1 tablespoon fresh sage chopped
- 1 cup celery chopped
- 1 tablespoon canola oil
- 1 1/2 cups onions chopped (about 1 large)
- 2 carrots halved lenghwise and thinly sliced (about 1 cup)
- 1 ounce canadian bacon chopped
- 3 cups chicken broth, fat-free and lower sodium
- 3 cups turkey cooked and chopped (about 1 pound)
- 2 1/2 cups potatoes peeled, cooked and mashed
- Carbohydrate 25.5456092548074 g
- Cholesterol 112.7436903875 mg
- Fat 9.09484919022976 g
- Fiber 4.25570005799869 g
- Protein 40.9759366429142 g
- Saturated Fat 2.11177860331199 g
- Serving Size 1 1 serving(s) (370g)
- Sodium 251.649945122925 mg
- Sugar 21.2899091968087 g
- Trans Fat 0.969595718561165 g
- Calories 353 calories
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.
