A rich, creamy soup made with sharp Canadian cheddar and fresh vegetables, perfect for winter meals.
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Calories: 350kcal
Equipment
- pot
- whisk
Ingredients
- 2 tbsp butter
- 1 small onion, finely chopped
- 1 carrot, diced
- 1 stalk celery, chopped
- 2 tbsp all-purpose flour
- 2 cups vegetable or chicken broth
- 1 cup milk (whole milk preferred)
- 1 cup heavy cream
- 1.5-2 cups sharp Canadian cheddar cheese, grated
- 1 small potato, peeled and finely diced (optional)
- salt and black pepper to taste
- 0.5 tsp dry mustard or paprika (optional)
Instructions
- Melt butter in a pot over medium heat.
- Sauté onion, carrot, and celery until softened, about 5–7 minutes.
- Sprinkle flour over vegetables and stir for 1–2 minutes to make a roux.
- Gradually whisk in broth, milk, and cream. Simmer until slightly thickened.
- Stir in grated cheddar until fully melted and smooth.
- Add diced potato if using; simmer until tender.
- Season with salt, pepper, and optional mustard or paprika. Serve hot.
Notes
Serve hot with crusty bread. Adjust thickness with broth or cream as desired.
Nutrition
Calories: 350kcal | Carbohydrates: 20g | Protein: 12g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 700mg | Potassium: 400mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3000IU | Vitamin C: 6mg | Calcium: 300mg | Iron: 1mg