Best Turkey And Potato Soup With Canadian Bacon Cooking Light Recipes

CREAMY TURKEY POTATO SOUP

Steps:

• In a Dutch oven or large saucepan, fry bacon until crisp. Drain on paper towels. Crumble and set aside.
• Drain all but 3 tablespoons bacon drippings from pan.
• Over medium to medium-low heat, saute onion and garlic in bacon drippings until tender, about 5-6 minutes.
• Add chicken broth and mashed potatoes to the pan, stirring until potatoes are fully incorporated and no chunks remain. Stir in turkey, sage, and pepper.
• Bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes.
• Add whipping cream. Cook about 3 minutes until heated through; do not allow to boil.
• Stir in crumbled bacon. Taste, and add up to 1/2 teaspoon salt to taste.
• Top individual servings with additional crumbled bacon, chopped fresh parsley, and/or chopped green onions, as desired.
• If you don't have leftover mashed potatoes, cook 3 medium-sized potatoes (about 1 pound in total) to use as the base of the soup. OPTION 1: BAKE - Wash potatoes and pierce several times with a fork. Bake at 400℉ for about 1 hour, or until fork-tender. OPTION 2: MICROWAVE - Place potatoes on a microwave-safe plate and cook for 7 minutes, turning over halfway through cooking. If they're not fork-tender after 7 minutes, microwave in 1 minute increments until done. Let baked or microwaved potatoes stand until cool enough to handle. Then cut in half lengthwise, scoop out the pulp, and use a fork to mash the pulp together with a tablespoon of butter, a pinch of salt and pepper, and a splash of milk. OPTION 3: BOIL - Peel and dice potatoes. Place in a saucepan and add water (or chicken broth) to just cover; add a couple pinches of salt to the water. Cook until fork-tender, about 15 minutes. Drain and mash together with a tablespoon of butter, a pinch of salt and pepper, and a splash of milk.
• The onions will turn brownish from the bacon drippings when sauteeing, which is fine. Just take care to not burn the onion in the hot drippings.
• The amount of salt needed will depend a lot on the saltiness of the bacon. There are times I've made this and not added any salt at all, and other times salting at the end of cooking is needed to brighten the flavors.

TURKEY AND POTATO SOUP WITH CANADIAN BACON (COOKING LIGHT)

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.

TURKEY-POTATO CHOWDER RECIPE

Steps:

• Combine potatoes, mixed vegetables, onions, celery, parsley and Swanson® Chicken Broth in a large saucepan. Bring to a boil over medium heat; reduce heat, cover, and simmer gently until vegetables are tender, about 10 minutes. Stir in turkey and poultry seasoning.
• Whisk flour and the half-and-half together until smooth. Stir mixture slowly into the saucepan. Stir until slightly thickened, or until mixture reaches a chowder-like consistency. Add sriracha sauce, salt, and pepper, mixing well.
• Ladle into soup bowls; garnish with crumbled bacon.

CANADIAN BACON POTATO SOUP

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.