Cheddar Cheese Soup - Canada

Total Time
Prep 10 mins
Cook 20 mins

This recipe was taken from E-Cookbooks International Recipe Sampler

Ingredients Nutrition


  1. In a 2 quart saucepan, heat milk and chicken broth over med-low heat.
  2. Meanwhile, in a 4 or 5 quart Dutch oven, cook the bacon, stirring over med heat for about 5 minutes or until lightly browned.
  3. Add the red onion, celery and scallion and cook, stirring until the onion has softened, about 5 minutes.
  4. Add the flour and cook, stirring constantly, for about 3 minutes.
  5. Remove Dutch oven from heat, add the heated milk mixture, and whisk until well blended.
  6. Return to heat and cook, whisking constantly, until the mixture comes to a boil.
  7. Boil for 1 minute, or until thickened.
  8. Remove the Dutch oven from heat and stir in cheese, Tabasco and Worcestershire sauces, salt and pepper until the cheese is melted and the soup is smooth.
  9. Serve soup hot, garnished with chives.
Most Helpful

A lovely soup, very much enjoyed by DH and I last night. Simple to prepare and lots of flavour, I put a dash of cayenne pepper on DHs, to serve, but for me, the flavours were perfect. I used up the celery in the fridge, so I probably had added more than the recipe requires, but I do like my veggies...... it was lovely! On my make again list, thanks, Sam!

Karen Elizabeth March 13, 2009

Delicious! This is a rich and flavorful soup that we all enjoyed. It is very easy to make and is very satisfying. I wouldn't change a thing. Thanks for sharing!

Lainey6605 March 31, 2008