Ingredients Jump to Instructions ↓

  1. 4 Bacon slices - (abt 4 oz) - coarsely chopped

  2. 2 cups 125g / 4.4oz Chopped onions

  3. 1 lb 454g / 16oz Russet potatoes - peeled, and Cut into 1/2" pieces

  4. 2 cups 474ml Whole milk

  5. 1 cup 237ml Canned low-salt chicken broth

  6. 2/3 cup 157ml Condensed cream of potato soup

  7. 10 3/4-oz can 2 tablespoons 30ml Chopped fresh sage

  8. 2 1/2 cups 365g / 12oz Diced cooked turkey Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cook bacon in heavy large saucepan over medium heat until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pan. Increase heat to medium-high, add onions and saute until tender, about 5 minutes. Mix in potatoes, milk, broth, cream of potato soup, and 1 tablespoon sage. Bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, stirring occasionally, about 10 minutes. Add turkey meat, bacon, and remaining 1 tablespoon sage. Simmer until heated through, stirring occasionally, about 4 minutes. Season to taste with salt and pepper and serve. This recipe yields 4 servings.


Send feedback