Canadian Bacon Cheese Soup
TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 8 servings (2 quarts).
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.
Ingredients
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3 cups low-sodium chicken broth
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4 medium potatoes, peeled and diced
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2 celery ribs, diced
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1 medium carrot, diced
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1 small onion, diced
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6 ounces Canadian bacon, diced
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 cup skim milk
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2 cups shredded reduced-fat cheddar cheese
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1/8 teaspoon pepper
Directions
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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.
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