Canadian Bacon Potato Soup Food

CANADIAN BACON POTATO SOUP

Steps:

• In a large saucepan or Dutch oven coated with cooking spray, saute onions until tender. 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., Puree remaining mixture in batches in a blender or food processor; return to the pan. Stir in the milk, Canadian bacon, butter-flavored granules, salt, pepper and reserved potato mixture. Heat through (do not boil). Garnish each serving with 1 tablespoon sour cream; sprinkle with chives.

POTATO-LEEK SOUP WITH BACON

Steps:

• Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
• Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
• Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.

CANADIAN BACON POTATO SOUP

Steps:

• In large saucepan coated with nonstick cooking spray saute onions until tender.
• 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.
• Puree remaining mixture in batches in a blender or food processor and return to the pan.
• Stir in milk, bacon, butter granules, salt, pepper and reserved potato mixture.
• Heat through without boiling. Garnish each with 1 tablespoon low-fat sour cream or yogurt and sprinkle with chives.

CORN CHOWDER CANADIAN STYLE

Steps:

• Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove bacon to a plate; pour off about half of the bacon grease. Stir carrots, celery, and bay leaf into the same skillet; cook and stir vegetables until slightly softened, about 5 minutes.
• Melt butter in a large pot over medium-low heat; whisk in flour. Slowly whisk in milk, bring to a simmer, and cook, whisking frequently, until slightly thickened, about 5 minutes.
• Crumble bacon. Stir bacon, potatoes, corn, paprika, and vegetable mixture into milk mixture. Simmer soup over medium-low heat, stirring frequently, until potatoes are tender, about 15 minutes.

CANADIAN BACON CHEESE SOUP

Steps:

• 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.

BACON AND POTATO SOUP

Steps:

• Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
• Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
• Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
• Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.

SKILLET CANADIAN BACON AND POTATOES

Steps:

• In 10-inch deep-sided nonstick skillet, heat water and butter to boiling over medium-high heat. Stir in potato slices from mix; return to boiling. Boil 15 minutes.
• Do not drain potatoes. Stir in contents of sauce packet from mix, the milk, bacon and sugar snap peas. Return to boiling. Reduce heat to medium; cook 4 to 5 minutes longer, stirring occasionally, until sauce is slightly thickened.
• Sprinkle with contents of topping packet from mix. If desired, season to taste with pepper.