Time 45m Yield 8 servings (2 quarts). Number Of Ingredients 11 Steps:
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.
Time 45m Yield 8 serving(s) Number Of Ingredients 11 Steps:
in a Dutch oven or soup pot combine the first 5 ingredients, bring to a boil. reduce heat cover and simmer for 20 minutes or until vegetables are very tender. with potato masher, mash vegetables several times. add bacon, and continue cooking. 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 to vegetable mixture, stirring constantly. remove from heat, add cheese and black pepper, stir until cheese is melted (taste for salt and add if needed).
Time 45m Yield 8 servings (2 quarts). Number Of Ingredients 11 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.
Time 30m Number Of Ingredients 7 Steps:
In a large pan place saute onion in oil until tender and then add potatoes and chicken broth, and bring to a boil. Reduce heat to medium-low and cook until potatoes are tender. This takes about 15-18 minutes. When potatoes are done mash the potatoes. You want some chunks of potatoes left, but not a lot. Add milk, Canadian bacon and cheese. Cook until heated through. Serve and enjoy!
Time 1h25m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Arrange hash brown patties in a single layer in the prepared baking dish; top with Canadian bacon. Sprinkle Cheddar-Monterey Jack cheese over Canadian bacon. Whisk egg substitute, milk, salt, and mustard together in a bowl; pour over cheese layer. Cover dish with aluminum foil. Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until a knife inserted in the center comes out clean and edges are golden brown, about 15 minutes.
Time 45m Yield 12 serving(s) Number Of Ingredients 12 Steps:
Saute butter, onins and flour for about 5 minutes in pot. Don’t brown. Add milk to mixture and stir until thickened. Add cheese and spices stir until smooth, add bacon. Serve with warm bread, rolls, or in a bread bowl.
More about “canadian bacon cheese soup recipes”
Time 4h Number Of Ingredients 10 Steps:
Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside. In a large bowl, whisk together eggs, milk, mustard, 1/2 teaspoon salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight. Preheat oven to 350 degrees. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note below), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving.
