Countdown to Thanksgiving: Turkey and Potato Soup with Bacon

Here's another use for that leftover turkey (and this one even gives you something to do with the leftover mashed potatoes).


I adapted the recipe slightly, mashing one baking potato and leaving the other one in chunks. The mashed potatoes give the soup a nice thickness, but you still get the added texture of the potato pieces. The original recipe (Cooking Light style) also calls for Canadian bacon, but I used some regular bacon I had on hand. You could also substitute pancetta. Just be sure to use one of the three...it's a central flavor in the final product.


Turkey and Potato Soup with Bacon
Adapted from Cooking Light.
Serves six.


1 tablespoon olive 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 bacon (or pancetta or Canadian bacon), chopped
3 cups fat-free, less-sodium chicken broth
3 cups chopped cooked turkey (about 1 pound)
2 peeled baking potatoes, cut into 1/2 inch cubes and simmered until tender
1 cut fresh or frozen corn kernels
1 tablespoon chopped fresh sage
1/4 teaspoon freshly ground black pepper

Heat oil in a Dutch oven over medium heat. Add onion, celery, carrots, and bacon; cook 6 minutes, stirring occasionally. Meanwhile, cook potatoes and drain. Reserve half of the pieces and mash the other half.


Add broth, turkey, potatoes, corn and chopped sage to vegetable-bacon mixture, 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.