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Turkey and Potato Soup With Canadian Bacon (Cooking Light)

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“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.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a Dutch oven over medium heat.
  2. Add onion, celery, carrots, and bacon.; cook 6 minutes, stirring occasionally.
  3. Add broth, turkey, potatoes, and chopped sage, stirring with a whisk until blended. Bring to a boil.
  4. Reduce heat, and simmer 10 minutes.
  5. Stir in pepper.
  6. Garnish with sage sprigs, if desired.

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