Canadian Bacon Potato Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 7 |
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Identifying a Canadian recipe, for an American, was difficult. Good thing I found at least one good one, on the internet. St. Ives makes a wonderful vegetarian substitute for Canadian Bacon. Lower in fat than the original (which I understand is still pretty low in fat). Exchanges: 1 starch, 1 lean meat, 1 vegetable. I have not tried this yet, but I will. Butter granules are new to me; I might as well experiment. Ingredients:
2 medium onions, chopped |
4 medium potatoes, peeled and quartered |
2 cups vegetable broth |
1 (12 ounce) can fat-free evaporated milk |
3 ounces vegetarian canadian bacon or 3 ounces canadian bacon, chopped |
1 (2 tablespoon) packet butter buds (equivalent to 1/4 cup butter) |
1/4 teaspoon salt |
1/8 teaspoon pepper |
7 tablespoons low-fat sour cream or 7 tablespoons low-fat yogurt |
1/3 cup chives, minced |
Directions:
1. In large saucepan coated with nonstick cooking spray saute onions until tender.
2. Add potatoes and broth; bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until potatoes are very tender. Set aside 1 cup potato mixture.
3. Puree remaining mixture in batches in a blender or food processor and return to the pan.
4. Stir in milk, bacon, butter granules, salt, pepper and reserved potato mixture.
5. Heat through without boiling. Garnish each with 1 tablespoon low-fat sour cream or yogurt and sprinkle with chives.
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