Canadian Cheese Soup Recipe
Canadian Cheese Soup
Author: Cynthia Lee
Nutrition Information
- Serves: 8
- Calories: 613.7
- Fat: 46.9 g
- Saturated fat: 29.4 g
- Carbohydrates: 13.8 g
- Sugar: 6.1 g
- Sodium: 1097.6 mg
- Fiber: 0.5 g
- Protein: 33.9 g
- Cholesterol: 143.4 mg
Recipe type: Appetiser
Cuisine: Canadian
Prep time:
Cook time:
Total time:
Planning to make something delicious to kill cold? Canadian Cheese Soup can help you in this regard. This Canadian Cheese Soup recipe requires very basic cooking skills and is a filling dish to get pleasure from the chilly winter season. This super easy recipe becomes a light meal in itself with the totting up of an oven-fresh sourdough breads or warm French breads.
Ingredients
- Chicken broth - 3 cups
- Potatoes - peeled and finely diced - 4 medium
- Celery ribs – finely diced - 2
- Carrot – finely chopped - 1 medium
- Onion – finely diced - 1 small
- Canadian bacon - trimmed and diced - 6 ounces
- Butter - 2 tablespoons
- All-purpose flour - 2 tablespoons
- Pure milk - 1 cup
- Shredded cheddar cheese - 2 cups (about 8 ounces)
- Ground black pepper - ⅛ teaspoon
Instructions
- Pour 3 cups of smooth and chicken broth into a large cooking pot and bring it to boil, placing on a stove with medium-high heat range.
- Once the broth starts boiling, add in the peeled potato cubes, thinly diced celery ribs, carrot cubes and the finely cubes onion.
- Use wooden fork to mix up the ingredients.
- Place the lid at the top to thoroughly cover the cooking pot, reduce the heat level to medium-low, and let the mixture simmer for 20 to 25 minutes or until the vegetable slices are tender, especially the carrot slices.
- Once the vegetable mixture is cooked and soft, mash it with the help of a potato or hand masher until form a thick but smooth puree.
- Add in 6 ounces of the trimmed and sliced Canadian bacon and coat well into the puree.
- Cover the pot again and let the bacon-mixture simmer for few more minutes.
- For the meantime, place 2 tablespoons of butter into the center of a small frying pan and melt it over medium-low heat of another stove.
- Stir in 2 tablespoons of all-purpose flour and vigorously stir-fry it for about one minute.
- Slowly stir in 1 cup of pure milk and continue stir-cooking for 1 to 2 more minutes or until mix well and forms a thick but smooth paste.
- Remove the frying pan from heat and pour the milk-mixture into the pot of vegetable puree.
- Continue cooking until both mixtures thoroughly incorporates into one another, stirring constantly.
- Take away the pot from heat, set aside, unseal it and add the shredded cheddar cheese into it.
- Use a wooden ladle to gently stir it until the cheeses melts completely.
- Your Canadian Cheese Soup is ready; pour it into a large soup bowl, dust with some ground black pepper and serve warm with breads.
Instructions
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1
Goes well with:
Club Sandwich
A club sandwich is going to serve as the perfect side order with your Canadian cheese soup as it completes the full nutrition of a meal.
 Ground black pepper - ⅛ teaspoon Instructions Pour 3 cups of smooth and chicken broth into a large cooking pot and bring it to boil, placing on a stove with medium-high heat range. Once the broth starts boiling, add in the peeled potato cubes, thinly diced celery ribs, carrot cubes and the finely cubes onion. Use wooden fork to mix up the ingredients. Place the lid at the top to thoroughly cover the cooking pot, reduce the heat level to medium-low, and let the mixture simmer for 20 to 25 minutes or until the vegetable slices are tender, especially the carrot slices. Once the vegetable mixture is cooked and soft, mash it with the help of a potato or hand masher until form a thick but smooth puree. Add in 6 ounces of the trimmed and sliced Canadian bacon and coat well into the puree. Cover the pot again and let the bacon-mixture simmer for few more minutes. For the meantime, place 2 tablespoons of butter into the center of a small frying pan and melt it over medium-low heat of another stove. Stir in 2 tablespoons of all-purpose flour and vigorously stir-fry it for about one minute. Slowly stir in 1 cup of pure milk and continue stir-cooking for 1 to 2 more minutes or until mix well and forms a thick but smooth paste. Remove the frying pan from heat and pour the milk-mixture into the pot of vegetable puree. Continue cooking until both mixtures thoroughly incorporates into one another, stirring constantly. Take away the pot from heat, set aside, unseal it and add the shredded cheddar cheese into it. Use a wooden ladle to gently stir it until the cheeses melts completely. Your Canadian Cheese Soup is ready; pour it into a large soup bowl, dust with some ground black pepper and serve warm with breads. 3.2.1284
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