Dutch Cheese Soup | Cruise Scoop

Ingredients

• ¼ C (59 ml) vegetable oil
• ½ C (76 g) onions, diced
• 1 C (230 g) cauliflower, diced
• 2 med potatoes, cut into 1/2-inch (1.3-cm) cubes
• 2 med carrots, cut into 1/2-inch (1.3-cm) cubes
• 4 C (946 ml) low sodium chicken broth
• 2 Tbsp (29 g) butter
• 4 oz (113 g) Canadian bacon, diced
• 5 oz (142 g) Gouda cheese, thinly sliced
• Salt and pepper to taste
• 8 ½-in (13-mm) slices sourdough baguette