A hearty and creamy soup featuring potatoes and Canadian bacon, perfect for a cozy meal.
Heat a large saucepan over medium heat and coat it with nonstick cooking spray.
Ensure the pan is evenly coated to prevent sticking.
Dice the onion and sauté it in the saucepan until it becomes translucent.
Stir frequently to avoid burning the onions.
Peel and cube the potatoes, then add them to the saucepan along with the vegetable broth.
Cut the potatoes into even-sized pieces for uniform cooking.
Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
Cover the saucepan partially to retain heat while allowing steam to escape.
Remove one cup of the potato mixture and set it aside. Blend the remaining soup until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Return the blended soup to the saucepan and stir in the evaporated milk, Canadian bacon, salt, and pepper.
Taste and adjust the seasoning as needed.
Add the reserved potato mixture back to the soup and heat through without boiling.
Stir gently to maintain the texture of the potato chunks.
Serve the soup hot, garnished with a dollop of sour cream and a sprinkle of fresh chives.
Use a ladle for even portioning and a clean presentation.
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