Leftover Turkey Soup

1. 1

   Cook bacon in large saucepan on medium heat until crisp.

2. 2

   Remove bacon, reserving 2 Tbsp.

3. 3

   of the drippings in pan.

4. 4

   Drain bacon, then crumble and set aside.

5. 5

   Add leeks and garlic to bacon drippings in pan; cook on low heat 3 min.

6. 6

   or until tender, stirring frequently.

7. 7

   Add broth and potatoes; cover.

8. 8

   Simmer 30 min.

9. 9

   or until vegetables are tender.

10. 10

    Remove from heat.

11. 11

    Puree until smooth using a hand-held immersion blender or in batches in food processor.

12. 12

    Return to saucepan.

13. 13

    Add turkey and sour cream; mix well.

14. 14

    Cook until heated through, stirring occasionally.

15. 15

    Season to taste, if desired.

16. 16

    Ladle into six soup bowls; top with bacon and chives.

17. 17

    Serve with TRISCUIT Rosemary & Olive Oil Crackers, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.