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Recipe info
Category: Soups & Stuff
Rating: 0.00
Contributor: shirley-aseltine
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Turkey and Potato Soup with Bacon
Yield: 4 servings (serving size: 2 cups)


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)
4 ounces bacon, cooked/drained/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.

Nutritional Information
Calories:300 (22% from fat)
Fat:7.3g (sat 1g,mono 2.7g,poly 1.7g)
Protein:29g
Carbohydrate:28.7g
Fiber:4.3g
Cholesterol:81mg
Iron:2.2mg
Sodium:897mg
Calcium:75mg
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