Recipe info Category: Soups & Stuff Rating: 0.00 Contributor: shirley-aseltine Share this Recipe on Facebook:

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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