Ingredients:
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium potato, peeled and diced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups milk (whole milk preferred)
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1/4 teaspoon cayenne pepper (optional, for mild heat)
- Chopped fresh parsley for garnish
- Croutons or bread for serving
Instructions:
- In a large pot, melt the butter over medium heat.
- Add the chopped onion, garlic, carrots, and celery. Sauté for 5–7 minutes until vegetables are softened.
- Stir in the diced potato and cook for another 2 minutes.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
- Gradually pour in the broth while whisking to prevent lumps. Bring to a gentle boil.
- Reduce heat to low and simmer for 15–20 minutes, until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth, or leave some texture if preferred.
- Stir in the milk and cream, heating gently without boiling.
- Add shredded cheddar cheese in batches, stirring until melted and smooth.
- Mix in Dijon mustard, paprika, cayenne (if using), salt, and pepper. Taste and adjust seasoning.
- Keep the soup warm over low heat until ready to serve.
- Serve hot, garnished with chopped parsley and accompanied by croutons or fresh bread.
Tips for the Best Canadian Cheese Soup:
- Use sharp Canadian cheddar for authentic flavor.
- For extra richness, a mix of cheddar and Gruyère works beautifully.
- Do not boil the soup after adding cheese, or it may separate.
- Leftovers can be stored in the fridge for 2–3 days and reheated gently.