Canadian Cheddar Soup

$- 4 tablespoons unsalted butter - 1 large onion, finely chopped - 2 cloves garlic, minced - 3 medium-sized potatoes, peeled and diced into small cubes - 4 cups vegetable broth - 1 cup half-and-half - 2 cups sharp Canadian cheddar cheese, freshly grated - 1 teaspoon Dijon mustard - 1/2 teaspoon smoked paprika - Salt and freshly ground black pepper - Chopped chives or green onions, for garnish For a richer taste, you can swap half-and-half for heavy cream. This makes the soup even creamier. If you want a lighter option, use milk instead. You can also replace the vegetable broth with chicken broth for a more robust flavor. If you don’t have smoked paprika, you can skip it, but it adds a nice depth. When picking cheddar cheese, look for sharp Canadian cheddar. It has a bold flavor that shines in this soup. Check the label for freshness and choose cheese that is freshly grated. Avoid pre-shredded cheese, as it contains anti-caking agents that can affect the texture. If possible, ask for a sample at the store. Taste matters! Start by gathering your ingredients. You will need butter, onion, garlic, potatoes, and vegetable broth. Melt four tablespoons of unsalted butter in a large pot over medium heat. Add one large, finely chopped onion and two minced garlic cloves. Cook them until the onion is soft and clear, about five minutes. Next, add three medium potatoes, peeled and diced into small cubes. Stir them for two to three minutes. This helps to coat the potatoes in butter and flavors. Now, it’s time for the broth. Pour in four cups of vegetable broth and bring it to a boil. Once boiling, reduce the heat and let it simmer for about fifteen to twenty minutes. You want the potatoes to be fork-tender. After that, use an immersion blender to blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, transfer the soup in small batches to a countertop blender. Always let steam escape to avoid splatters. Return the blended soup to low heat. Slowly mix in one cup of half-and-half or heavy cream for a richer taste. Gradually stir in two cups of freshly grated sharp Canadian cheddar cheese. Keep stirring until the cheese melts completely into the soup. Add one teaspoon of Dijon mustard and half a teaspoon of smoked paprika. These add depth to the flavor. Taste the soup and adjust it with salt and black pepper as needed. Let it warm through for a few more minutes without boiling. This keeps the cheese smooth and tasty. To get that rich and creamy texture in your Canadian cheddar soup, focus on blending. After cooking the potatoes, blend the soup until it is smooth. An immersion blender works best here, but a regular blender will do. Just remember not to over-blend. You want it creamy, not watery. Adding half-and-half or heavy cream makes it even richer. This step is key to getting that velvety feel. Many people skip the sautéing step. Don't rush it! Cooking the onions and garlic brings out their flavors. Another mistake is not using fresh cheese. Pre-grated cheese can clump together and won't melt well. Always grate your cheddar right before adding it to the soup. Lastly, avoid boiling the soup after adding cheese. It can cause the cheese to separate and lose its creamy texture. Serve your soup in warm bowls. Top it with chopped chives or green onions for color and taste. If you love cheese, sprinkle a little more on top. Pair the soup with crusty bread for a lovely dip. You can also offer a side salad for a complete meal. This soup is comforting and perfect for chilly days. Enjoy! {{image_4}} Canadian Cheddar Soup has many ways to enjoy it. The traditional version focuses on sharp cheddar, cream, and classic flavors. It offers a rich and comforting taste. Modern variations mix in fresh ingredients. You might see added veggies or different spices. This keeps the soup exciting and fresh. Some like to add beer for a unique twist, enhancing that hearty flavor. You can easily adjust the ingredients to fit your needs. For a healthier option, swap half-and-half for almond milk or oat milk. This makes the soup lighter but still tasty. If you're vegan, use plant-based butter and vegan cheese. This way, everyone can enjoy this creamy delight. You can also replace potatoes with cauliflower for a lower-carb option. Feel free to get creative with your flavor choices. Adding crispy bacon or ham can give a savory kick. For a spicy twist, add jalapeños or a dash of hot sauce. You can also stir in some fresh herbs, like thyme or rosemary, for added depth. Don’t forget to garnish with chives for a pop of color and flavor. These simple changes can turn a classic soup into something special. I love saving my Canadian cheddar soup for later. To store it, let the soup cool first. Then, pour it into a clean, airtight container. This helps keep it fresh. Label the container with the date. It will stay good in the fridge for about three to four days. If you want to enjoy it later, freezing is a great option. Freezing is simple and keeps the soup tasty. After cooling, transfer the soup into freezer-safe bags or containers. Leave some space at the top for expansion. Seal them tightly to avoid freezer burn. You can freeze the soup for up to three months. When you're ready to eat, just thaw it in the fridge overnight. To reheat the soup, use a pot on medium heat. Stir it often to prevent sticking. If the soup is too thick, add a splash of broth or cream. This keeps it creamy and delicious. You can also reheat it in the microwave. Use a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between, until warm. Enjoy your warm, rich cheddar soup! Canadian Cheddar Soup is a rich and creamy dish. It features sharp Canadian cheddar cheese. This soup combines flavors of onion, garlic, and potatoes. The result is a warm, comforting bowl full of cheesy goodness. It is perfect for cold days or when you want something hearty. Yes, you can easily make this soup gluten-free. Just use gluten-free vegetable broth. The rest of the ingredients are naturally gluten-free. This way, everyone can enjoy the soup without worry. You can serve Canadian Cheddar Soup with crusty bread. Fresh baguettes work well for dipping. A light salad also makes a great side. If you want something more, try grilled cheese sandwiches for a fun twist. Homemade cheddar soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. This keeps the soup fresh and tasty. You can also freeze it for up to 3 months. Just make sure to cool it completely before freezing. Yes, you can use other cheeses if you prefer. Mild cheddar or a mix of cheeses can work. Just remember that different cheeses may change the flavor. So, experiment and find what you like best! This blog post covered the key steps to making delicious Canadian Cheddar Soup. We started with the right ingredients and tips for choosing quality cheddar. I shared the cooking process and how to get that creamy texture. We also explored various soup variations, storage tips, and common FAQs. In summary, making cheddar soup is simple and fun. With a few swaps, you can enjoy your own twist on this classic dish. Your kitchen will be filled with warm, cheesy goodness. Dive in and enjoy every spoonful!$

Warm up with this delicious Canadian Cheddar Soup that's creamy, comforting, and packed with flavor! Made with simple ingredients like sharp cheddar, garlic, and potatoes, this recipe is perfect for chilly nights. In just 40 minutes, you can create a satisfying dish that will impress your family and friends. Click through to discover step-by-step instructions and tips for a heartwarming bowl of soup that’s perfect for any occasion!

Print Recipe Pin Recipe

Ingredients

4 tablespoons unsalted butter

1 large onion, finely chopped

2 cloves garlic, minced

3 medium-sized potatoes, peeled and diced into small cubes

4 cups vegetable broth (homemade or store-bought)

1 cup half-and-half (or substitute with heavy cream for a richer texture)

2 cups sharp Canadian cheddar cheese, freshly grated

1 teaspoon Dijon mustard

1/2 teaspoon smoked paprika (optional but adds depth)

Salt and freshly ground black pepper, to taste

Chopped chives or green onions, for garnish

Instructions

In a large, heavy-bottomed pot, melt the butter over medium heat. Once melted, add the finely chopped onion and minced garlic. Sauté the mixture, stirring occasionally, until the onion becomes translucent and soft, about 5 minutes.

Next, add the diced potatoes to the pot. Stir well and cook for an additional 2-3 minutes until the edges of the potatoes start to soften slightly.

Carefully pour in the vegetable broth and bring the mixture to a rolling boil. Once boiling, reduce the heat to low and allow it to simmer uncovered for about 15-20 minutes, or until the potatoes are fork-tender.

Using an immersion blender, purée the soup directly in the pot until it reaches a smooth and creamy consistency. If you don't have an immersion blender, you can transfer the soup (in small batches) to a countertop blender, remembering to let the steam escape to avoid splatters.

After the soup is puréed, return it to low heat. Slowly stir in the half-and-half, then gradually add the grated cheddar cheese, stirring continuously until completely melted and incorporated into the soup.

Mix in the Dijon mustard and smoked paprika, ensuring everything is well combined. Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed.

Keep the soup on low heat for a few more minutes to ensure it's warmed through without allowing it to boil, as this can affect the cheese's texture.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

- Presentation Tips: Ladle the soup into warm bowls and top with a generous sprinkle of chopped chives or green onions for a fresh finish. For an extra touch of indulgence, add a little extra grated cheddar cheese on top before serving. Optionally, serve with crusty bread for dipping!