Canadian Cheddar Cheese Soup
Ingredients
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4 tbsp butter
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½ lb bacon, diced
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1 small onion, finely chopped
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2 cloves garlic, minced
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¼ cup all-purpose flour
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2 cups chicken broth
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2 cups whole milk
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1 cup heavy cream
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3 cups sharp Canadian cheddar cheese, freshly grated
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1 medium carrot, grated
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1 small potato, peeled & diced (optional but traditional)
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½ tsp dry mustard (or Dijon)
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½ tsp paprika
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Salt & black pepper to taste
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Optional garnish: chives, extra cheese, croutons
Instructions
1. Cook the bacon
In a large pot, cook bacon until crispy. Remove and set aside, leaving about 2 tbsp bacon fat in the pot.
2. Build the base
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Add butter to the pot.
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Sauté onion and carrot until soft, about 4–5 minutes.
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Add garlic and cook 30 seconds.
3. Make the roux
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Sprinkle flour over veggies and stir constantly for 1–2 minutes.
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Slowly whisk in chicken broth until smooth.
4. Simmer
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Add milk, cream, potato, mustard, paprika, salt, and pepper.
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Simmer gently 15–20 minutes until potatoes are tender.
5. Add cheese
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Lower heat to low.
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Stir in cheddar gradually until fully melted and smooth.
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Do not boil once cheese is added.
6. Finish
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Stir in crispy bacon.
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Taste and adjust seasoning.
Serve With
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Crusty bread or garlic toast 🥖
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Pretzel rolls
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Side salad for balance
Pro Tips
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Use sharp cheddar for the best flavor
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Grate cheese yourself—pre-shredded won’t melt as smoothly
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If soup gets too thick, thin with warm milk or broth
If you want a beer cheese version, broccoli cheddar twist, or a slow-cooker method, I’ve got you covered