••••TURKEY CLUB SOUP🦃🧀🍞🍅••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

••••TURKEY CLUB SOUP!!

• Prep Time
  25 MIN
• Total Time
  55 MIN
• Servings
  7

Ingredients

Croutons

3

cups cubed (1-inch) French bread

1/4

cup butter, melted 

1

tablespoon chopped fresh parsley leaves

1/2

teaspoon finely chopped garlic

Soup

6

slices bacon, chopped 

1

large onion, chopped (1 cup) 

1

medium carrot, coarsely chopped (1 cup)

2

teaspoons finely chopped garlic

3

cups Progresso™ unsalted chicken stock (from 32-oz carton) 

8

oz prepared cheese product, cut into cubes (from 1-lb loaf)

1

lb smoked turkey breast, coarsely chopped (3 cups)

1

medium tomato, chopped (1/2 cup)

2

cups fresh baby spinach leaves

1/4

teaspoon salt

Chopped avocado, if desired

Directions 

• 1 Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 15 to 18 minutes, stirring occasionally, until golden brown and crispy. Set aside.
• 2 Meanwhile, in 5-quart Dutch oven, cook bacon over medium-high heat 4 to 6 minutes, stirring occasionally, until bacon is crisp. Remove bacon to paper towel-lined plate, leaving bacon drippings in Dutch oven; set cooked bacon aside.
• 3 Return Dutch oven to stove; reduce heat to medium. Add onion, carrot and garlic to bacon drippings. Cook 2 to 3 minutes, stirring occasionally, until vegetables are softened. Stir in chicken stock. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Slowly stir in cheese, stirring constantly with whisk, until cheese is melted. Stir in turkey. Add tomato, spinach and salt; cook 3 to 5 minutes longer or until heated through and spinach is wilted.
• 4 Serve soup topped with croutons, bacon and chopped avocado.
  

• 
  

• 
  









• 
  

• 
  

• 
  

• 
  

• 
  

•