Creamy Canadian Bacon and Vegetable Soup
- Number of Servings: 8
Ingredients
4 tbsp Extra Virgin Olive Oil 1 cup, chopped Onions, raw 2 carrot (7-1/2") Carrots, raw 2 stalk, large (11"-12" long) Celery, raw 6 slices (6 per 6-oz pkg.) Canadian Bacon 4 serving Better Than Bouillon - Chicken Base (1 tsp) 1 medium (2-1/4" to 3-1/4" dia.) Potato, raw .25 cup Parsley .25 cup, fluid (yields 2 cups whip Heavy Whipping Cream 2 serving Kosher Salt (Morton) (1/4 tsp) (by FRESHSTART491) .25 tsp black pepper, coarse ground (by KENINBUTTE)
In large Dutch oven, heat oil over medium heat. Add shallots (onion), carrots and celery. Cook 7 minutes or until tender. Add bacon and cook 2 minutes. Stir in flour and cook 1 minute. Whisk in broth, add potatoes and bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes or until potatoes are tender. Stir in parsley and remaining ingredients.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user CIARDA.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user CIARDA.
Nutritional Info Amount Per Serving
- Calories: 162.5
- Total Fat: 11.6 g
- Cholesterol: 20.3 mg
- Sodium: 764.7 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 1.9 g
- Protein: 5.9 g
Member Reviews