Canadian Bacon Potato Soup

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: 45 mins
• Serves: 7

Ingredients

• 2  medium onions, chopped
• 4  medium potatoes, peeled and quartered
• 2  cups vegetable broth
• 1 (12 ounce) can fat-free evaporated milk
• 3  ounces vegetarian Canadian bacon or 3  ounces Canadian bacon, chopped
• 1 (2 tablespoon) packet  Butter Buds (equivalent to 1/4 cup butter)
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 7  tablespoons low-fat sour cream or 7  tablespoons low-fat yogurt
• 1⁄3 cup chives, minced

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.