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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
4 slices bacon, coarsely chopped |
2 cups chopped onions |
1 lb russet potato, cut into 1/2 inch pieces |
1 1/2 cups milk (i used 2%) |
1/2 cup half-and-half |
1 cup canned low sodium chicken broth |
2/3 cup condensed cream of mushroom soup |
2 tablespoons chopped fresh italian parsley |
1 teaspoon garlic powder |
2 1/2 cups cooked turkey |
salt and pepper |
Directions:
1. Cook bacon in heavy large saucepan over medium heat until crisp.
2. Drain bacon on paper towel.
3. Pour off all but 2 tablespoons drippings from pan.
4. Increase heat to medium-high.
5. Add onions and saute until tender, about 5 minutes.
6. Mix in potatoes,milk, broth, cream of mushroom soup, garlic powder and 1 tablespoon parsley.
7. Bring to boil.
8. Reduce heat to medium-low and simmer until potatoes are tender. Stirring occasionally.
9. Add turkey meat, bacon and remaining parsley. '.
10. Simmer until heated through.
11. Season with salt and pepper to taste.
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