This creamy cheese soup recipe highlights the rich flavors of Canadian cheddar, making it the perfect dish for cozy evenings. Traditionally enjoyed in homes across Canada, this soup brings together the essence of comfort food with its melt-in-your-mouth texture and savory depth.
Ingredients
Scale:
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
3 medium potatoes, peeled and cubed
4 cups vegetable broth or chicken broth
2 cups shredded Canadian cheddar cheese
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste
Cooked bacon, crumbled (optional)
Chopped green onions (optional)
Additional shredded cheese (optional)
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and diced carrots to the pot. Cook for an additional 3-4 minutes, stirring frequently, until the carrots begin to soften.
Stir in the cubed potatoes and pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a regular blender (be cautious with hot liquids).
Return the blended soup to the pot and add the heavy cream, dried thyme, and salt and pepper to taste. Stir well to combine.
Gradually add the shredded Canadian cheddar cheese, stirring constantly until it melts and the soup is creamy. This should take about 5 minutes. If the soup is too thick, add a bit more broth or cream to reach your desired consistency.
Once the cheese is fully melted and incorporated, remove the pot from heat and let the soup cool slightly before serving.
