Canadian Bacon Cheese Soup Recipe

5 1 1
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Canadian Bacon Cheese Soup Recipe

Read Reviews
5 1 1
Publisher Photo
My family loves Canadian bacon, but I don't run across a lot of dishes that call for this pork product. Everyone was thrilled the first time I offered this succulent soup.
Recommended: Our Best Bacon Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 3 cups low-sodium chicken broth
  • 4 medium potatoes, peeled and diced
  • 2 celery ribs, diced
  • 1 medium carrot, diced
  • 1 small onion, diced
  • 6 ounces Canadian bacon, trimmed and diced
  • 2 tablespoons margarine
  • 2 tablespoons all-purpose flour
  • 1 cup skim milk
  • 2 cups (8 ounces) reduced-fat shredded cheddar cheese
  • 1/8 teaspoon pepper

Directions

In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender. With a potato masher, mash vegetables several times. Add bacon; continue to simmer. Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk. Bring to a boil; boil and stir for 2 minutes (mixture will be thick). Add vegetable mixture, stirring constantly. Remove from the heat; add cheese and pepper. Stir just until cheese is melted. Yield: 8 servings (2 quarts).
Originally published as Canadian Cheese Soup in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p82

Nutritional Facts

1 cup: 198 calories, 7g fat (0 saturated fat), 19mg cholesterol, 571mg sodium, 21g carbohydrate (0 sugars, 2g fiber), 16g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat, 1/2 vegetable.

  • 3 cups low-sodium chicken broth
  • 4 medium potatoes, peeled and diced
  • 2 celery ribs, diced
  • 1 medium carrot, diced
  • 1 small onion, diced
  • 6 ounces Canadian bacon, trimmed and diced
  • 2 tablespoons margarine
  • 2 tablespoons all-purpose flour
  • 1 cup skim milk
  • 2 cups (8 ounces) reduced-fat shredded cheddar cheese
  • 1/8 teaspoon pepper
  1. In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender. With a potato masher, mash vegetables several times. Add bacon; continue to simmer. Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk. Bring to a boil; boil and stir for 2 minutes (mixture will be thick). Add vegetable mixture, stirring constantly. Remove from the heat; add cheese and pepper. Stir just until cheese is melted. Yield: 8 servings (2 quarts).
Originally published as Canadian Cheese Soup in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p82

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MY REVIEW
AmyJStephens User ID: 7041105 93779
Reviewed Dec. 22, 2013

"We really like this soup. My daughter calls it "her soup" and asks me to make it often. Excellent recipe!"

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