Canadian Cheddar Cheese Soup

  • Prep Time: 5 mins
  • Total Time: 20 mins
  • Serves: 4,Yield: 5cups
  • About This Recipe

    “A great hearty soup. Very filling.”

    Ingredients

  • 3tablespoonsbutter
  • 1/4 cupcarrot, finely grated
  • 1/4 cuponion, chopped
  • 3tablespoonsflour
  • 1/2 teaspoonpaprika
  • 1/2 teaspoondry mustard
  • 3chicken bouillon cubes, crushed
  • 2cupsmilk
  • 2cupswater
  • 2cupscheddar cheese, shredded( mild, medium, or old)
  • Directions

  • Melt butter in saucepan, and sauté onion and carrots until tender.
  • Blend in flour, paprika, dry mustard and bouillon cubes.
  • Gradually stir in milk and water.
  • Cook over medium heat, stirring constantly until smooth& thick, and mixture comes to a boil.
  • Remove from heat.
  • Gradually add cheese, continually stirring until melted.
  • Serve immediately sprinkled with chopped parsley.
  • Reviews

  • “To make this soup just a little richer, I would use two cups of chicken stock instead of the water, and skip the bouillon cubes. Adding a little salt would make up for the loss of flavor.”

  • “Wonderfully cheesy soup! The carrots and onions added a little sweetness and texture.It’s not overly rich; just right.I made this as written and sprinkled with croutons and parsley to serve.Thanx for posting this!Yum!”

  • “Great soup! I used stock instead of the bouillion cubes because that’s what I had on hand. Nest time I may use some amber beer for part of the stock.Very easy and flavorful!Thanks for a great soup Kat!”

  • “We loved this soup, I added a dash of chilli flakes for that little ‘kick’and served with crusty rolls.Delicious!”

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