Turkey Bacon Stew

What you need:

• 2 cans of condensed cream of (celery) soup [you can substitute any kind you wish]
• 1 soup can filled with chicken broth
• 1 soup can of milk
• 1/2 teaspoon celery seed
• 1/4 teaspoon black pepper
• 1/4 teaspoon coarse ground sea salt
• 1/4 teaspoon dried minced garlic - or fresh
• 3 stalks celery, chopped
• 1/2 a small onion, diced large
• 1 large carrot, sliced
• 2 small potatoes, diced
• 1 cup [or more] chopped cooked turkey
• 2 slices bacon, cut in half

What you do:

Whisk together soup, broth and milk in a large sauce pot. Add spices, potatoes and turkey and bring to a low boil over medium heat, reduce to medium-low and cover. In a pan, cook the bacon until there is about 2 Tablespoons of rendered fat in the bottom. Remove bacon, place on a paper towel on a plate and refrigerate. In the fat, saute the remaining vegetables until onion and celery are translucent. Add to stew and simmer for about 1 1/2 hours, or until potatoes are soft. When ready to serve, microwave the bacon for a minute or two until crispy and chop. Sprinkle over bowl of soup. Serve with warm biscuits [we put leftover cranberry sauce on ours which complemented the turkey in the stew]. If not as thick as you'd prefer, mix one heaping Tablespoon cornstarch into 1 Tablespoon of cold water and mix into stew.

For a lighter version, omit bacon and substitute 2 Tablespoons of olive oil for bacon fat. Choose Healthy Request or low-fat version condensed soup.