 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
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:
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 butter |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup skim milk |
2 cups (8 ounces) shredded reduced-fat cheddar cheese |
1/8 teaspoon pepper |
Directions:
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).
|
|