CS Creamy Italian Potato and Turkey Soup

Onions / Carrots / Pancetta - Prep as directed. Combine onions and carrots in one container. Store pancetta separately. (Can be done up to 5 days ahead)

Turkey - Do this step for both ground raw turkey and leftover roasted turkey. Combine turkey with Italian seasoning, salt, garlic powder, paprika and black pepper. (Can be done 1 day ahead)

Potatoes - Peel and cube potatoes. If not cooking them right away, soak in water to prevent browning.

Peas - Defrost peas.

Heat a Dutch oven over medium heat. Add oil and then pancetta. Cook, stirring occasionally, until pancetta is crisp. Use a slotted spoon to transfer pancetta to a paper-towel lined plate. Strain off all but 1 Tbsp / 15ml (for 4 servings; adjust if customizing) oil. Return pan to heat.

To heated pan, add onions and carrots with a pinch of salt. Saute until tender, ~4 minutes. Add flour and cook, stirring for 1 minute more.

Add turkey and saute for 1 minute (if using Italian sausage, saute until starting to brown, 5 to 7 minutes).

Add stock, potatoes and bay leaves to pot. Bring to a simmer. Cover and reduce heat. Simmer until potatoes are tender, 13 to 17 minutes (depending on the size).

Stir in cream, peas and vinegar. Taste and season with some salt and pepper.

Divide soup between bowls. Sprinkle pancetta on top. Serve with crusty bread for dipping.