Thank you so much, Audrey, for introducing us to this yummy turkey potato soup recipe. My kids and husband absolutely loved it!

Check out what my pal Audrey from the Melady Cooks food blog had to say about this recipe:

I started making dinner with a plan to make a pot of potato soup.  I’d been craving it for a while but every time I went to make it we were out of bacon.  I knew we had bacon in the drawer this day and plenty of potatoes on hand due to the UND Potato Bowl specials.  The local stores usually feature potatoes that week and we had been daring and purchased two bags.  I was stocked for my pot of soup.

Making a kettle of hot soup on a cold day is my kind of way to have fun 🙂

Ingredients

6 strips thick sliced bacon; diced
1 cup onion; diced
6 cups College Inn chicken broth
1/2 teaspoon McCormick celery salt
1 teaspoon sage
6-7 cups potatoes; peeled and diced
1 cup roasted turkey breast; diced
1 cup roasted chicken; diced
2 cups whole kernel corn
1 cup Green Giant frozen peas and carrots
Salt and pepper to taste

Instructions

In a soup pot brown the diced bacon until almost crispy. Add onion and fry several minutes until translucent.

Add a cup or so of broth to the pot and scrape the brown fond from the bottom. Add remaining broth, celery salt and sage and bring to a boil. Add potatoes and when soup again comes to a bubble, reduce heat to medium low and simmer until potatoes are beginning to be fork tender.

Add chicken, turkey, corn and peas and carrots. Increase heat to medium high and cook for several minutes until meat is heated through.

Taste test and add salt and pepper to taste.

USE RED NEXT PAGE LINK BELOW

 NEXT PAGE >>

Quick Tip: Serve this soup with your favorite sandwiches.

Recipe and image courtesy of Melady Cooks.