[Recipe] Creamy Turkey Bacon Soup
I originally posted this recipe over on my now archived WordPress blog, back in 2015, but thought that this delicious soup recipe is worth sharing again. And since it is the season for turkey, you might have some leftovers. This soup also freezes well so if you make a lot, you can portion it out and have it for an easy lunch whether you are working from home or in an office. It is really quick and simple - perfect for a quick weekday night meal or easy to meal prep ahead of time too. The flavours get better overnight!
You will need:
- 2-3 large sweet potatoes or white potatoes (the white fleshed variety), peeled and cubed into 1" pieces
- 4 c. turkey broth (preferably homemade, see the Weston A. Price recipe if you don't know how - this also uses turkey carcass so nothing goes to waste)
- 4 large carrots, sliced
- 4 celery sticks, sliced
- 1/2 yellow onion, diced
- 2 c. cooked turkey meat, chopped
- 3 slices pastured bacon, finely sliced
- Italian parsley, to garnish
- Black pepper or red pepper flakes to taste
How to make this:
In a large saucepan, cook the potatoes in the broth until tender. While the potatoes are cooking, prepare the vegetables and pan fry the bacon. Add the raw vegetables to the slow cooker. Set the bacon aside.
Once the potatoes are cooked, i.e. can be easily pierced with a fork, puree and add to the slow cooker. You can either use a blender or immersion blender for the pureeing (I used my immersion/stick blender). Add the turkey and set on low for 2 hours.
If the soup is too thick, thin it out with a bit more turkey broth or water.
Garnish with bacon, parsley and fresh pepper.
- If you are following a keto diet, omit the potatoes, and it will just be a broth soup.
- You don't have to use a slow cooker, just finish blending and then add everything to your original pot, cooking over medium-low heat until the vegetables are cooked to your liking.
- If the soup is too thick, add more liquid - either water or broth will do.