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Canadian Cheese Soup

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. Jolene Roudebush, Troy, Michigan
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 3 cups 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 all-purpose flour
  • 1 cup whole milk
  • 2 cups shredded cheddar cheese
  • 1/8 teaspoon pepper

Directions

  • In a Dutch oven or soup kettle, combine the first 5 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.
Nutrition Facts
1 cup: 252 calories, 11g fat (0 saturated fat), 33mg cholesterol, 402mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 19g protein. Diabetic Exchanges: 2 meat, 1 starch, 1 vegetable.

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