After-Thanksgiving Turkey, Sweet Potato And Bacon Chowder

• 5 slices lean smoked bacon
• 1 cup chopped onion
• 3/4 cup chopped celery
• 2 cups cubed sweet potatoes, 1/2-inch dice
• kosher salt
• black pepper
• 4 cups chicken broth or 4 cups turkey broth, divided
• 1/4 teaspoon dried thyme
• 1/8 teaspoon dried rubbed sage
• 3 tablespoons flour
• 1 1/2 cups half-and-half
• 2 - 2 1/2 cups roasted turkey, cut into 1/2-inch dice
• fresh sage (to garnish)
• fresh thyme sprig (to garnish)

1. In large, heavy pot set over medium heat, saute bacon until browned and crisp, 3 to 4 minutes. Remove to drain on paper towels. Crumble coarsely and set aside. Pour off all but 2 T of drippings in pan.
2. Add onion and celery to same pot, still over medium heat.
3. Saute, stirring, 2 minutes. Then add sweet potatoes, 3/4 teaspoons salt and 1/2 teaspoons pepper. Saute, stirring, until slightly softened, 3 to 4 minutes. Add 3 1/2 cups of the broth, the thyme and sage and bring mixture to a simmer.
4. While mixture is coming to a simmer, place flour in a small bowl and whisk in remaining 1/2 cup stock to form a slurry into soup once it comes to a simmer. Reduce heat and cook at a simmer until vegetables are tender, but not mushy, about 10 minutes.
5. Whisk in the half and half, bring mixture to a simmer and cook 1 minute. Add turkey and cook 1 to 2 minutes to warm through. Taste and season with more salt and pepper if needed.
6. The soup can be prepared 1 day ahead; cool, cover and refrigerate. Reheat over medium heat, stirring often.
7. Serve chowder in 6 soup bowls and garnish each serving with some crumbled bacon and, if desired, with a fresh sage and thyme sprig.

lean smoked bacon, onion, celery, sweet potatoes, kosher salt, black pepper, chicken broth, thyme, sage, flour, turkey, fresh sage, thyme

Taken from www.food.com/recipe/after-thanksgiving-turkey-sweet-potato-and-bacon-chowder-336314 (may not work)