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Turkey Club Soup

Name: Turkey Club Soup
Prep time: 25 min
Total time: 55 min
Yield: 7
Ingredients: 3 cups cubed (1-inch) French bread; 1/4 cup butter, melted; 1 tablespoon chopped fresh parsley leaves; 1/2 teaspoon finely chopped garlic; 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 broth (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

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Prep 25 min
Total 55 min
Servings 7

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All of the classic club sandwich ingredients -- bacon, turkey, tomato and cheese -- come together in this satisfying soup.

By Betty Crocker Kitchens

Updated Oct 25, 2017

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 broth (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

Make With

Progresso Broth

Steps

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 broth. 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.

Tips from the Betty Crocker Kitchens

tip 1
Reheat cream or cheese soups slowly. Boiling can case the soup to separate and curdle.
tip 2
Ask for thick slices of turkey breast at the deli, then chop them at home. Or use leftover turkey breast that you have on hand.

Nutrition

380 Calories, 23g Total Fat, 28g Protein, 16g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 380

Calories from Fat: 200

Total Fat: 23g; 35%

Saturated Fat: 11g; 57%

Trans Fat: 1/2g

Cholesterol: 105mg; 35%

Sodium: 920mg; 38%

Potassium: 430mg; 12%

Total Carbohydrate: 16g; 5%

Dietary Fiber: 1g; 5%

Sugars: 5g

Protein: 28g

% Daily Value*:

Vitamin A: 60%; 60%

Vitamin C: 6%; 6%

Calcium: 25%; 25%

Iron: 10%; 10%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;