Canadian Cheese Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients
4 tablespoons butter
1 small onion, finely diced
2 celery stalks, diced
2 carrots, peeled and shredded
¼ cup all-purpose flour
4 cups chicken broth
2 cups potatoes, peeled and diced
1 teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon paprikaSalt and black pepper, to taste
2 cups whole milk
1 cup heavy cream
3 cups sharp cheddar cheese, freshly shredded
1 teaspoon Dijon mustard (optional)
2 tablespoons chopped fresh parsley
4 slices cooked bacon, crumbled (optional)
Instructions
Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots, and cook for 5–6 minutes until softened.
Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook out the raw flour.
Slowly whisk in the chicken broth until smooth.
Add the diced potatoes, thyme, garlic powder, paprika, salt, and pepper. Bring to a gentle boil.
Reduce the heat, cover, and simmer for 15–20 minutes, or until the potatoes are tender.
Stir in the milk and heavy cream. Heat gently without boiling.
Add the shredded cheddar cheese a handful at a time, stirring until fully melted and smooth.
Stir in the Dijon mustard, if using, and adjust the seasoning with additional salt and pepper.
Ladle into bowls and garnish with parsley and crumbled bacon.
Serving Suggestions
Serve with:
Crusty bread or garlic toastWarm biscuitsA fresh green saladTip: For the smoothest soup, shred the cheese yourself rather than using pre-shredded cheese, which contains anti-caking agents that can make the soup grainy.