Oooh, cozy choice 🇨🇦🧀
Here’s a classic Canadian-style cheese soup—rich, comforting, and perfect for cold weather.
Canadian Cheese Soup (Creamy & Hearty)
Ingredients
- 3 tbsp butter
- 1 small onion, finely chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 3 tbsp all-purpose flour
- 3 cups chicken or vegetable broth
- 1 cup milk (or half-and-half for extra richness)
- 1½–2 cups Canadian cheese, shredded
- Best picks: Old Cheddar, Canadian Cheddar, or a mix with Oka or Monterey Jack
- 1 small potato, peeled and diced (optional but very Canadian and thickens nicely)
- ½ tsp dry mustard (optional, but recommended)
- Salt & black pepper to taste
- Pinch of paprika or cayenne (optional)
Instructions
- Sauté the base
Melt butter in a pot over medium heat. Add onion, carrot, and celery. Cook 5–7 minutes until soft (don’t brown). - Make the roux
Stir in flour and cook 1–2 minutes, stirring constantly. - Build the soup
Slowly whisk in broth. Add potato if using. Simmer 10–15 minutes until potatoes are tender. - Cream it up
Stir in milk and dry mustard. Lower heat. - Add the cheese
Gradually add shredded cheese, stirring gently until melted and smooth.
⚠️ Keep heat low—boiling can make it grainy. - Season
Add salt, pepper, and paprika/cayenne to taste.
Optional Canadian Touches
- 🥓 Crispy bacon bits on top
- 🍁 Tiny splash of maple syrup (trust me—very subtle, very good)
- 🥖 Serve with crusty bread or a cheddar biscuit
- 🧄 Add roasted garlic for deeper flavor
If you want, I can:
- Make it extra thick like pub-style
- Turn it into a broccoli cheese or beer cheese version
- Adapt it for slow cooker or vegetarian-only
Just say the word 😊
