Heart Healthy Potato Soup

1 tbsp olive oil

2 packages, 10 oz each, frozen chopped onion

2 pounds russet potatoes, scrubbed and cut into
half inch cubes (about 5 cups)

1/4 cup chopped dried tomatoes

46 oz low sodium chicken broth (about
5 3/4 cups)

2 cups shredded, cooked turkey

3 cups packaged chopped frozen mixed vegetables,
thawed, or 4 cups cooked vegetables

Freshly ground pepper, to taste

In a heavy soup pot, heat oil on high and stir in onions. Cook, stirring occasionally, for about 20 minutes or until well browned. Add potatoes, tomatoes and broth.

Bring to a boil and cook, covered, for 10 minutes or until tender. Add turkey and vegetables, return to boil and cook 6-8 minutes. Top with freshly ground pepper.

Makes 8 servings