Best Turkey And Potato Soup With Canadian Bacon Cooking Light Recipes

TURKEY AND POTATO SOUP WITH CANADIAN BACON (COOKING LIGHT)

Turkey and Potato Soup With Canadian Bacon (Cooking Light) image

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.

Provided by DuChick

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon canola oil
1 1/2 cups onions, chopped (about 1 large)
1 cup celery, chopped
2 carrots, halved lenghwise and thinly sliced (about 1 cup)
1 ounce Canadian bacon, chopped
3 cups chicken broth, fat-free and lower sodium
3 cups turkey, cooked and chopped (about 1 pound)
2 1/2 cups potatoes, peeled, cooked and mashed
1 tablespoon fresh sage, chopped
1/4 teaspoon black pepper

Steps:

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.

Nutrition Facts : Calories 186.9, Fat 5.4, SaturatedFat 0.8, Cholesterol 3.8, Sodium 717.1, Carbohydrate 26.9, Fiber 4.6, Sugar 5.7, Protein 8.4

CANADIAN BACON POTATO SOUP

Canadian Bacon Potato Soup image

Posted for Zaar World Tour 2005. Identifying a Canadian recipe, for an American, was difficult. Good thing I found at least one good one, on the internet. St. Ives makes a wonderful vegetarian substitute for Canadian Bacon. Lower in fat than the original (which I understand is still pretty low in fat). This is a diabetic recipe, from Taste of Home's Light and Tasty. Exchanges: 1 starch, 1 lean meat, 1 vegetable. I have not tried this yet, but I will. Butter granules are new to me; I might as well experiment.

Provided by Kumquat the Cats fr

Categories Potato

Time 45m

Yield 7 serving(s)

Number Of Ingredients 10

Ingredients

2 medium onions, chopped
4 medium potatoes, peeled and quartered
2 cups vegetable broth
1 (12 ounce) can fat-free evaporated milk
3 ounces vegetarian Canadian bacon or 3 ounces Canadian bacon, chopped
1 (2 tablespoon) packet Butter Buds (equivalent to 1/4 cup butter)
1/4 teaspoon salt
1/8 teaspoon pepper
7 tablespoons low-fat sour cream or 7 tablespoons low-fat yogurt
1/3 cup chives, minced

Steps:

In large saucepan coated with nonstick cooking spray saute onions until tender.
Add potatoes and broth; bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until potatoes are very tender. Set aside 1 cup potato mixture.
Puree remaining mixture in batches in a blender or food processor and return to the pan.
Stir in milk, bacon, butter granules, salt, pepper and reserved potato mixture.
Heat through without boiling. Garnish each with 1 tablespoon low-fat sour cream or yogurt and sprinkle with chives.

Nutrition Facts : Calories 166.2, Fat 2, SaturatedFat 1.2, Cholesterol 7.8, Sodium 153.9, Carbohydrate 30.8, Fiber 3.2, Sugar 7.9, Protein 7

COOKING LIGHT LOADED POTATO SOUP

Cooking Light Loaded Potato Soup image

I made this with regular potatoes and left the skins on. I didn't use low-fat milk or reduced-fat sour cream (I don't care for either one). I did use turkey bacon instead of regular bacon (it's what I had). This is quick to prepare, and very flavorful--difficult to stop eating. Absolutely love it. Recipe courtesy of October 2010 Cooking Light

Provided by AmyZoe

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 red potatoes
2 teaspoons olive oil
1/2 cup onion, chopped
1 1/4 cups reduced-sodium fat-free chicken broth
3 tablespoons all-purpose flour
2 cups 1% low-fat milk, divided
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
3 slices bacon, halved
1/3 cup cheddar cheese, shredded
4 teaspoons green onions, thinly sliced

Steps:

Pierce potatoes with a fork.
Microwave on high 13 minutes or until tender.
Cut in half and cool slightly.
While potatoes cook, heat oil in a saucepan over medium-high heat.
Add onion and saute 3 minutes.
Add broth.
Combine flour and 1/2 cup milk.
Add to pan with 1 1/2 cups milk.
Bring to a boil and stir often.
Cook 1 minute.
Remove from heat and stir in sour cream, salt, and pepper.
Arrange bacon on a paper towel on microwave-safe plate.
Cover with a paper towel and microwave on high for 4 minutes.
Crumble bacon.
Discard potato skins.
Coarsely mash potatoes into soup.
Top with cheese, green onions, and bacon.

Nutrition Facts : Calories 335.5, Fat 11.4, SaturatedFat 5.2, Cholesterol 26, Sodium 498.6, Carbohydrate 47.2, Fiber 4.2, Sugar 10.1, Protein 12.5

TURKEY-BAKED POTATO SOUP

Turkey-Baked Potato Soup image

All the flavor of a baked potato (including bacon) in a satisfying 30-minute soup.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 8

Number Of Ingredients 13

Ingredients

5 slices bacon
1 medium sweet onion, chopped
2 carrots, chopped
3 cloves garlic, finely chopped
7 cups turkey or chicken broth
2 baked potatoes, chopped
3 cups shredded cooked turkey or chicken
1 can (15 oz) great northern beans, drained, rinsed
2 teaspoons ground coriander
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground pepper
Chopped fresh cilantro or parsley, if desired

Steps:

In 10-inch skillet, cook bacon until crisp; drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside.
Cook onion, carrots and garlic in hot drippings 6 minutes, stirring frequently, until tender. Stir in remaining ingredients except cilantro. Heat to boiling; reduce heat. Cover; simmer 10 minutes. Stir in crumbled bacon. Garnish individual servings with cilantro.

Nutrition Facts : Calories 170, Carbohydrate 17 g, Fiber 3 g, Protein 22 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1010 mg