Turkey and Sweet Potato Soup

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Turkey and Sweet Potato Soup
2 cups peeled and cubed sweet potatoes
1 cup sliced celery
1 cup chopped onion
2 cups turkey stock or chicken stock
1/2 tsp dried leaf marjoram
1/4 tsp dried leaf thyme
1 1/2 cups frozen mixed vegetables or peas and carrots, thawed in a colander under cold running water
4 strips cooked bacon, diced
2 cups diced turkey
6-oz can sliced mushrooms, drained, optional
2 cups half-and-half, milk, or light cream
kosher salt and freshly ground black pepper, to taste
In a Dutch oven, stockpot, or large saucepan, combine the cubed sweet potatoes with the celery, onion, and turkey stock or chicken stock.

Add the dried leaf marjoram and thyme, or about 3/4 tsp of poultry seasoning.
Bring the pot to a boil over medium heat. Turn the heat down to low, cover the pot, and simmer for about 20 minutes, or until the vegetables are tender. Add the mixed vegetables and simmer for 5 minutes longer.
Add the diced cooked bacon, cubed turkey, and mushrooms to the pot.

Continue cooking over low heat for about 5 more minutes. Add the milk, half-and-half, or light cream. Taste and add kosher salt and freshly ground black pepper, to taste.
Continue cooking until the soup is hot and just begins to simmer again.
Serve the soup with crackers or crusty rolls and a tossed green salad.

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