TURKEY SWEET POTATO SOUP

TURKEY SWEET POTATO SOUP

Makes 9 cups

2-1/2 cups sweet potatoes, peeled and chopped
1 cup chopped celery (2 ribs)
1 cup chopped onion (1 medium)
4 cloves garlic, minced
1 cup water
14 ounces canned chicken broth
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/16 teaspoon cayenne pepper (or more to taste)
2 cups chopped cooked turkey (leftover or pre-cooked)
6 slices bacon, cooked, crumbled (optional)
1 cup frozen peas
2 tablespoons cornstarch
2 cups skim milk

Combine sweet potatoes, celery, onion, garlic, water and broth in an 8-quart Dutch oven. Add marjoram, thyme and cayenne pepper and bring to a boil. Reduce heat to maintain a slow boil and cook about 15 minutes until sweet potatoes are fully cooked. Stir in turkey, bacon and peas. Combine cornstarch and milk in a small dish, then stir it slowly into the soup mixture. Cook until thick and bubbly, about 5 minutes.