Leftover Turkey Soup

• 4 slices OSCAR MAYER Bacon Rite Aid 2 For $7.00 thru 02/06
• 3 cups sliced leeks, white and tender green parts (about 3 large leeks)
• 2 cloves garlic, minced
• 6 cups reduced-sodium chicken broth
• 1-1/2 lb. boiling potatoes, peeled, quartered
• 1-1/2 cups chopped cooked turkey
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/3 cup chopped fresh chives or flat-leaf (Italian) parsley

1. Cook bacon in large saucepan on medium heat until crisp.
2. Remove bacon, reserving 2 Tbsp.
3. of the drippings in pan.
4. Drain bacon, then crumble and set aside.
5. Add leeks and garlic to bacon drippings in pan; cook on low heat 3 min.
6. or until tender, stirring frequently.
7. Add broth and potatoes; cover.
8. Simmer 30 min.
9. or until vegetables are tender.
10. Remove from heat.
11. Puree until smooth using a hand-held immersion blender or in batches in food processor.
12. Return to saucepan.
13. Add turkey and sour cream; mix well.
14. Cook until heated through, stirring occasionally.
15. Season to taste, if desired.
16. Ladle into six soup bowls; top with bacon and chives.
17. Serve with TRISCUIT Rosemary & Olive Oil Crackers, if desired.

bacon, leeks, garlic, chicken broth, boiling potatoes, turkey, s, fresh chives

Taken from www.kraftrecipes.com/recipes/leftover-turkey-soup-105226.aspx (may not work)