Turkey And Potato Soup With Bacon

• 1 tablespoon canola oil
• 1 1/2 cups chopped onion (about 1 large onion)
• 1 cup chopped celery
• 2 carrots, halved lengthwise and thinly sliced (about 1 cup)
• 1 ounce Canadian bacon, chopped
• 3 cups fat-free, less-sodium chicken broth
• 3 cups chopped cooked turkey (about 1 pound)
• 2 1/2 cups mashed cooked peeled baking potatoes
• 1 tablespoon chopped fresh sage
• 1/4 teaspoon freshly ground black pepper
• Sage sprigs (optional)

1. 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.
2. While Canadian bacon has a fraction of the calories and slightly more protein than regular bacon, it is higher in sodium. You can substitute pancetta.

canola oil, onion, celery, carrots, bacon, chicken broth, turkey, potatoes, fresh sage, freshly ground black pepper

Taken from www.myrecipes.com/recipe/turkey-potato-soup-with-canadian-bacon (may not work)