Ingredients
3
cups cubed (1-inch) French bread
1/4
cup butter, melted
1
tablespoon chopped fresh parsley leaves
1/2
teaspoon finely chopped garlic
6
slices bacon, chopped
1
large onion, chopped (1 cup)
1
medium carrot, coarsely chopped (1 cup)
2
teaspoons finely chopped garlic
3
cups Progresso™ unsalted chicken broth (from 32-oz carton)
8
oz prepared cheese product, cut into cubes (from 1-lb loaf)
1
lb smoked turkey breast, coarsely chopped (3 cups)
1
medium tomato, chopped (1/2 cup)
2
cups fresh baby spinach leaves
1/4
teaspoon salt
Chopped avocado, if desired
Preparation
Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 15 to 18 minutes, stirring occasionally, until golden brown and crispy. Set aside.
Meanwhile, in 5-quart Dutch oven, cook bacon over medium-high heat 4 to 6 minutes, stirring occasionally, until bacon is crisp. Remove bacon to paper towel-lined plate, leaving bacon drippings in Dutch oven; set cooked bacon aside.
Return Dutch oven to stove; reduce heat to medium. Add onion, carrot and garlic to bacon drippings. Cook 2 to 3 minutes, stirring occasionally, until vegetables are softened. Stir in chicken broth. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Slowly stir in cheese, stirring constantly with whisk, until cheese is melted. Stir in turkey. Add tomato, spinach and salt; cook 3 to 5 minutes longer or until heated through and spinach is wilted.
Serve soup topped with croutons, bacon and chopped avocado.
