Turkey and Potato Soup With Canadian Bacon (Cooking Light)

The scent of simmering soup always transports me back to my grandmother’s kitchen. She had a knack for transforming humble ingredients into something extraordinary, a pot of comfort that could cure any ailment or brighten any day. While her signature was chicken noodle, I remember one Thanksgiving when, faced with mountains of leftover turkey, she whipped up a creamy, hearty soup with potatoes and a hint of smokiness that was simply divine. This recipe reminds me of that cherished memory, a delicious way to use holiday leftovers and create a new family favorite.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Dietary Type: Comfort Food

Ingredients

• 1 tablespoon canola oil
• 1 1/2 cups onions, chopped (about 1 large)
• 1 cup celery, chopped
• 2 carrots, halved lengthwise 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

Equipment Needed

• Dutch oven
• Whisk
• Cutting board
• Knife

Instructions

1. Heat the canola oil in a Dutch oven over medium heat. Ensure the pot is adequately heated before adding the vegetables for even cooking.

2. Add the chopped onions, celery, carrots, and Canadian bacon to the Dutch oven. Cook for 6 minutes, stirring occasionally, until the vegetables start to soften and the Canadian bacon renders some of its fat. Stirring prevents sticking and ensures even cooking.

3. Add the chicken broth, cooked and chopped turkey, and mashed potatoes to the pot. Stir with a whisk until all ingredients are well blended, ensuring no lumps remain from the mashed potatoes. The whisk is key to achieving a smooth, creamy consistency.

4. Bring the soup to a boil over medium-high heat. Watch closely to prevent it from boiling over.

5. Once boiling, reduce the heat to low, and simmer for 10 minutes. This allows the flavors to meld together and the soup to thicken slightly.

6. Stir in the chopped fresh sage and black pepper. The sage adds a wonderful aromatic element to the soup.

7. Serve hot. Garnish with fresh sage sprigs, if desired, for a visually appealing presentation.

Expert Tips & Tricks

• For an even creamier soup, reserve about a cup of the cooked soup and blend it until smooth using an immersion blender or regular blender (be careful when blending hot liquids!). Then, stir the pureed soup back into the pot.
• If you don’t have Canadian bacon, you can substitute it with diced ham or pancetta. Pancetta will add a richer, saltier flavor.
• To make ahead, prepare the soup through step 5, then cool completely and refrigerate. Reheat gently on the stovetop before adding the sage and pepper.
• If your soup is too thick, add a little more chicken broth or water to reach your desired consistency.
• Don’t overcook the soup, as the potatoes can become mushy.
• If you don’t have fresh sage, you can use 1 teaspoon of dried sage. Add it along with the broth.
• Adjust the amount of black pepper to your taste. You can also add a pinch of red pepper flakes for a little heat.

Serving & Storage Suggestions

Serve the Turkey and Potato Soup hot in bowls. A dollop of sour cream or Greek yogurt can add a tangy richness. Crusty bread or grilled cheese sandwiches make excellent accompaniments for dipping.

Leftover soup should be cooled completely before storing it in an airtight container in the refrigerator. It will keep for 3-4 days. You can also freeze the soup for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat it in the microwave in short intervals, stirring in between, to ensure even heating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	186.9 kcal	N/A
Calories from Fat	48 g	26%
Total Fat	5.4 g	8%
Saturated Fat	0.8 g	4%
Cholesterol	3.8 mg	1%
Sodium	717.1 mg	29%
Total Carbohydrate	26.9 g	8%
Dietary Fiber	4.6 g	18%
Sugars	5.7 g	N/A
Protein	8.4 g	16%

Variations & Substitutions

• Vegetarian Version: Omit the Canadian bacon and use vegetable broth instead of chicken broth. Add a can of drained and rinsed cannellini beans for added protein and heartiness.

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the soup.

• Creamy Upgrade: Stir in a splash of heavy cream or half-and-half at the end of cooking for an even richer soup.

• Different Herbs: Experiment with other fresh herbs such as thyme, rosemary, or parsley.

• Add Vegetables: Include other vegetables like green beans, corn, or peas for extra nutrients and flavor.

• Potato Swap: Use sweet potatoes instead of white potatoes for a slightly sweeter flavor and vibrant color.

• Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels of your ingredients, especially the chicken broth, to ensure they are certified gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I use leftover chicken instead of turkey?
A: Absolutely! Chicken works wonderfully in this soup as a substitute for turkey. The flavor profile will be slightly different, but still delicious.

Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bag. Thaw overnight in the refrigerator before reheating.

Q: Do I have to use mashed potatoes?
A: Using mashed potatoes helps to thicken the soup, but you can use diced potatoes instead. If using diced potatoes, add them with the broth and cook until tender before adding the turkey.

Q: Can I make this soup in a slow cooker?
A: Yes, you can! Sauté the onions, celery, carrots, and Canadian bacon in a skillet, then transfer to a slow cooker. Add the remaining ingredients, except for the sage and pepper. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the sage and pepper before serving.

Q: My soup is too thick. How can I thin it out?
A: Simply add more chicken broth or water until you reach your desired consistency. Stir well and heat through.

Final Thoughts

This Turkey and Potato Soup with Canadian Bacon is a delightful way to transform leftover turkey into a comforting and flavorful meal. Whether you’re looking for a cozy weeknight dinner or a hearty lunch, this soup is sure to please. Don’t be afraid to experiment with variations and substitutions to make it your own. Gather your ingredients, put on your favorite apron, and create a pot of deliciousness that will warm your heart and nourish your soul. I encourage you to try this recipe and share your creations and feedback! Perhaps pair it with a crisp autumn salad and a glass of Pinot Grigio for a truly satisfying meal.