Turkey and Potato Soup with Canadian Bacon Cooking Light
Warm up with a comforting bowl of Turkey and Potato Soup with Canadian Bacon, a hearty but light dish that's perfect for cozy dinners or post-holiday turkey leftovers. This flavorful soup combines tender chunks of russet potatoes, shredded turkey, and the smoky richness of Canadian bacon, all simmered in a low-sodium chicken broth seasoned with thyme and a hint of garlic. Packed with fresh vegetables like carrots, celery, and onion, this nutrient-rich soup comes together in just 50 minutes, making it an easy weeknight meal. Optionally, a splash of low-fat milk adds creaminess without extra calories, while a sprinkle of fresh parsley provides the perfect finishing touch. Ideal for serving six, this nutritious one-pot recipe is a must-try for anyone craving a healthy yet satisfying meal. Keywords: turkey soup, potato soup, Canadian bacon, healthy comfort food, weeknight dinner recipe.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 4 ounces Canadian bacon (diced)
- 1 medium onion (finely chopped)
- 2 stalks celery stalks (diced)
- 2 medium carrots (peeled and diced)
- 3 cloves garlic (minced)
- 1.5 pounds russet potatoes (peeled and cubed)
- 6 cups low-sodium chicken broth
- 2 cups cooked turkey breast (shredded or cubed)
- 0.5 teaspoon dried thyme
- 1 bay leaf
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.5 cup milk (low-fat or skim, optional)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced Canadian bacon and cook for 3-4 minutes, stirring occasionally, until slightly browned.
Add the chopped onion, diced celery, and diced carrots to the pot. Cook for 5-6 minutes, stirring frequently, until the vegetables soften.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the cubed potatoes, chicken broth, cooked turkey, dried thyme, bay leaf, salt, and black pepper to the pot. Stir well to combine.
Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer for 20 minutes, or until the potatoes are tender and easily pierced with a fork.
Remove the bay leaf from the soup.
If desired, stir in the milk for a creamier texture. Heat the soup for an additional 2-3 minutes, but do not let it boil.
Taste and adjust seasoning with more salt or pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 2429 mg | 106% | |
| Total Carbohydrate | 158.2 g | 58% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 30.5 g | ||
| Protein | 207.0 g | 414% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 459 mg | 35% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 5534 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
