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Creamy Canadian Bacon and Vegetable Soup

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4 tablespoons olive oil
2 shallots, diced
2 large carrots, chopped
2 celery stalks, chopped
1½ cups chopped HORMEL® BLACK LABEL® Canadian bacon
2 tablespoons all-purpose flour
1 (32-ounce) package vegetable broth
1 medium baking potato, peeled and diced
¼ cup chopped parsley leaves
¼ cup heavy whipping cream
½ teaspoon kosher salt
½ teaspoon freshly ground pepper


  1. In large Dutch oven, heat oil over medium heat. Add shallots, carrots and celery. Cook 7 minutes or until tender.

  2. Add bacon and cook 2 minutes. Stir in flour and cook 1 minute. Whisk in broth, add potatoes and bring mixture to a boil.

  3. Reduce heat to medium-low and simmer 20 minutes or until potatoes are tender. Stir in parsley and remaining ingredients.