• 4 bacon slices, coarsely chopped
• 2 cups chopped onions
• 1 pound russet potatoes, peeled, cut into 1/2-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 Tbs chopped fresh sage
• 2 1/2 cups diced cooked turkey

Cook bacon in heavy large saucepan over medium heat until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pan. 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.

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