Ingredients
| 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 |
Directions
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.