Turkey and Potato Soup with Canadian Bacon

By nanarose

Brooke Dojny, Cooking Light

NOVEMBER 2008

Ingredients

• 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)

Preparation

Step 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.