|4||tablespoons olive oil|
|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|
In large Dutch oven, heat oil over medium heat. Add shallots, carrots and celery. Cook 7 minutes or until tender.
Add bacon and cook 2 minutes. Stir in flour and cook 1 minute. Whisk in broth, add potatoes and bring mixture to a boil.
Reduce heat to medium-low and simmer 20 minutes or until potatoes are tender. Stir in parsley and remaining ingredients.