Turkey and Potato Soup with Canadian Bacon

Turkey and Potato Soup with Canadian Bacon (Adapted from CL)

1 1/4 pounds russet potatoes, sliced into 1" cubes
salt
1 tablespoon canola oil
1 1/2 cups chopped onion
1 cup chopped celery
2 medium carrots, peeled, halved lengthwise and thinly sliced
1 ounce Canadian bacon, chopped
3 cups chicken broth
3 cups shredded cooked turkey
1 tablespoon chopped fresh sage
1/4 teaspoon crushed red pepper
freshly ground black pepper

In a medium saucepan, add cubed potatoes and enough water to cover by about 1". Bring to a boil - season with salt, reduce heat to a simmer and cook until the potatoes have softened, about 10 to 15 minutes. Remove and drain well. Mash and set aside.

Meanwhile, in a Dutch oven, heat oil over medium. Add onion, celery, carrots and Canadian bacon - cook until the onion has softened, about 6 to 8 minutes. Add mashed potatoes, broth, turkey, sage and crushed red pepper - whisk until the potatoes have dissolved into the soup. Bring mixture to a boil - reduce heat and simmer until thoroughly heated through, about 10 to 15 minutes. Season to taste with salt and fresh ground black pepper.

Makes about 4 servings.

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