• Cooking Time: 1 hour
  • Servings: 4
  • Preparation Time: 20 minutes


  • Quarter cup of vegetable oil..........I use olive oil
  • 1/2 T. butter
  • 1/2 diced onion
  • 1 cup cauliflower
  • 2 potatoes cut into 1/2 in cubes
  • 1 cup carrots
  • 4 cups chicken stock
  • 4 oz. Canadian bacon, diced
  • 5 oz. Gouda cheese, thinly sliced
  • 8 slices sourdough baquettes
  • salt and pepper


  • Heat oil on medium high heat in a 1.5 qt. saucepan.
  • Add onions and saute until softened.
  • Add cauliflower, carrots, and potatoes; saute for 5 minutes.
  • Stir in chicken stock and bring to a boil.
  • In a small skillet, heat the butter.
  • Add Canadian Bacon and saute' until lightly browned.
  • Add bacon to soup, reduce heat to low and cover, simmering until vegetables are tender (about 15 minutes)
  • **At this point I pureed the soup** the recipe did not call for it.
  • Pour soup into 4 individual flameproof crocks or bowls. Top each portion with 2 bread slices and 1/4 of the cheese.
  • Place under broiler until cheese is bubbly.
  • Serve immediately.


I got this as an email from Viking River Cruises.

Categories: Bisque/Cream  Soup  Stock 

Author Credit: Viking River Cruise Line

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