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Canadian Bacon Potato Soup

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“Posted for Zaar World Tour 2005. 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). This is a diabetic recipe, from Taste of Home's Light and Tasty. 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.”
READY IN:
45mins
SERVES:
7
UNITS:
US

Ingredients Nutrition

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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