• 4 bacon slices, coarsely chopped
• 2 cups chopped onions
• 1 pound russet potatoes, peeled, cut into ˝-inch pieces
• 2 cups whole milk
• 1 cup canned low-salt chicken broth
• 2/3 cup condensed cream of potato soup (from one 10 3/4-ounce can)
• 2 tablespoons chopped fresh sage

Increase heat to medium-high, add onions and sauté until tender, about 5 minutes. Mix in potatoes, milk, broth, cream of potato soup, and 1 tablespoon sage. Bring to boil.

Reduce heat to medium-low and simmer until potatoes are tender, stirring occasionally, about 10 minutes.

Add turkey meat, bacon, and remaining 1 tablespoon sage. Simmer until heated through, stirring occasionally, about 4 minutes.

Season to taste with salt and pepper and serve.