Canadian Cheddar Cheese Soup

"A great hearty soup. Very filling."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by *Parsley* photo by *Parsley*
Ready In:
20mins
Ingredients:
10
Yields:
5 cups
Serves:
4
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ingredients

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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.

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Reviews

  1. 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.
     
  2. 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!
     
  3. 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!
     
  4. 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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Tweaks

  1. 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.
     

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