During the deep, dark days of winter, nothing says ‘comfort food’ like a bowl of Canadian Cheese Soup. Rich, creamy, and delicious, it’s the ultimate winter comfort food that’s also simple to make.
But really, even though it seems like a winter soup, we make this delicious cheese soup most of the year. I just love when the weather cools enough to make this for fall suppers or weekend lunches. Whether you’re feeding a crowd or looking for a simple family dinner, this recipe delivers.
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I’ve been making this exact Canadian cheese soup recipe for about 40 years, ever since my aunt Lois gave it to my mom. I have a photocopy of my mom’s original handwritten card in my recipe binder, but I know it by heart. This has been a family favorite for decades. Whenever I say we’re having soup for dinner, my younger son always wants to know if it’s ‘the white soup.’
This version is similar to some I’ve found online, but it does not have celery — maybe because when my mom wrote down the recipe, she knew we would never eat anything with celery in it? Hmmm… I’ll have to ask her about that.
When made according to this recipe, this is a very mild, simple soup, which is just perfect for my family. This cozy cheese soup is super adaptable — whether you want to make it richer or lighter, you can adjust to your tastes! Use this recipe as a starting point and make this soup your own…
Ingredients You’ll Need:
I usually use more potatoes and carrots than stated, and sometimes more cheese if I have plenty on hand. Making enough to have leftovers is a very good thing.
4 large potatoes, peeled and grated (any variety should work; I usually use russet or Yukon gold)
3 large carrots, peeled and grated
1/4 cup finely chopped onion
1 stick butter (I’ve accidentally forgotten this sometimes and the soup still tastes good!)
8-16 ounces diced ham (either diced leftover ham or packaged pre-diced ham)
1/2 cup flour (for thickening the soup)
1 cup water (for making a slurry with the flour)
1 12-ounce can evaporated milk
8 ounces shredded sharp cheddar cheese (or your favorite variety)
How to Make Canadian Cheese Soup:
Finely chop onion. Peel and coarsely grate potatoes and carrots. Dice leftover ham if not using packaged diced ham.
Place the prepared onion, potatoes, and carrots in a heavy-bottom stockpot, add water just to cover. Add seasonings to taste. I usually keep it simple: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 Tablespoon dried parsley.
I always use my 8-quart Farberware stockpot, but I imagine a large cast iron pot would also work. The important thing is the heavy bottom so the vegetables can cook without burning as easily.
OPTIONAL: For a more flavorful soup, first saute the onion in some of the butter with approximately 1/2 cup finely diced celery and 1 Tablespoon jarred minced garlic. You can also use chicken broth or vegetable broth in place of the water to cover the vegetables for cooking.
Heat quickly to a boil on medium-high, stirring frequently to keep vegetables from sticking or burning. Turn heat to medium-low, cover, and simmer for 20-25 minutes, adding ham about halfway through cooking.
When the vegetables are cooked to your liking (not mush!), raise the heat to medium-high. Whisk the flour with approximately 1 cup water to make a thickening slurry and add it to the soup a little at a time, stirring constantly.
Once the soup has thickened (about 3-4 minutes), turn the heat to low. Add the evaporated milk and then the cheese. Turn off the heat and stir occasionally until the cheese has finished melting.
OPTIONAL: If you don’t have evaporated milk, you could use regular milk, half-and-half, or heavy cream. Add these to your preferred taste, as I have not fully tested these ingredients to be able to suggest exact amounts.
Adjust seasonings to your liking, top with saltine crackers or your favorite toppings, and enjoy!
Tips for YOUR Perfect Cheese Soup:
- Use Quality Cheese: An extra-sharp yellow cheddar gives great flavor, but you can experiment with your favorite cheese blends. Don’t use cheap pre-shredded cheese because it usually doesn’t melt very well.
- Texture Tweaks: For a smoother soup, cook the vegetables until done and use an immersion blender before adding the ham. Or, for a bit more ‘bite,’ slightly undercook the veggies before thickening.
- Make it Gluten-Free: Substitute flour with a gluten-free thickening option like cornstarch or arrowroot. You will need far less of these thickeners.
Optional Add-Ons:
- Crispy Bacon: Add crumbled bacon on top for extra flavor.
- Croutons: Homemade croutons provide a nice crunchy contrast to the creamy soup.
- Spicy Twist: Stir in some red pepper flakes or a splash of hot sauce for a bit of heat.
Pairing Ideas:
This cheese soup is substantial enough for a full meal, but you could always serve it with a fresh green salad.
When I have time, I like to make Copycat Olive Garden Breadsticks to accompany the soup. They are beyond amazing and much better than Olive Garden’s. I usually get 16 breadsticks from a batch and cook them 12-14 minutes total. Also, I tend to only have salted butter on hand, so I use much less salt in the basting sauce.
FAQs:
- Can I freeze this soup? Yes, but keep in mind that creamy soups can change texture slightly when frozen. Just warm it up, stir it well, and it will taste fine.
- How do I make it vegetarian? Simply skip the ham to keep the delicious comforting taste while making it vegetarian. Just remember that this soup will still have quite a bit of dairy, so it’s definitely not vegan.
- How long can I store this soup? This soup will be fine in the refrigerator for about 4 days and reheats nicely — great for intentional leftovers!
- Can I make this in a crockpot? This soup recipe is best when made on a stovetop. However, you could make the soup and then transfer it to a crockpot to transport and keep warm for tailgate parties or other events. I’ve done it several times and it worked well.
Canadian Cheese Soup
This rich and creamy Canadian Cheese Soup is the perfect winter comfort food, made with simple ingredients like cheddar cheese, ham, and vegetables. Easy to prepare and family-friendly, it’s a cozy way to warm up on a chilly night!
Ingredients
- 4 large potatoes, peeled and grated
- 3 large carrots, peeled and grated
- 1/4 cup finely chopped onion (*see Notes)
- 1 stick butter
- 8-16 ounces diced ham (either leftover ham or prepackaged)
- 1/2 cup flour
- 1 cup water (for making a slurry with the flour)
- 1 12-ounce can evaporated milk (*see Notes)
- 8 ounces shredded sharp cheddar cheese (or more, depending on what you like)
Instructions
- Finely chop onion. Peel and coarsely grate potatoes and carrots. Dice leftover ham if not using packaged diced ham.
- Place the prepared onion, potatoes, and carrots in a heavy-bottom stockpot (I always use an 8-quart pot), add water just to cover. Add seasonings to taste. (I usually keep it simple: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 Tablespoon dried parsley.)
- Heat quickly to a boil on medium-high, stirring frequently to keep vegetables from sticking or burning. Turn heat to medium-low, cover, and simmer for 20-25 minutes, adding ham about halfway through cooking.
- When the vegetables are cooked to your liking (not mush!), raise the heat to medium-high. Whisk the flour with approximately 1 cup water to make a thickening slurry and add it to the soup a little at a time, stirring constantly.
- Once the soup has thickened (about 3-4 minutes), turn the heat to low. Add the evaporated milk and then the cheese. Turn off the heat and stir occasionally until the cheese has finished melting.
- Adjust seasonings to your liking, top with saltine crackers or your favorite toppings, and enjoy!
Notes
1. OPTIONAL: For a more flavorful soup, first saute the onion in some of the butter with approximately 1/2 cup finely diced celery and 1 Tablespoon jarred minced garlic. You can also use chicken broth or vegetable broth in place of the water to cover the vegetables for cooking.
2. If you don't have evaporated milk, you could use regular milk, half-and-half, or heavy cream. Add these to your preferred taste, as I have not fully tested these ingredients to be able to suggest exact amounts.
3. Shred your own cheese instead of using pre-shredded; it will melt better.
More Recipes and Meal Inspiration
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Post updated October 6, 2024
You had me with the name “Canadian” so I had to check it out.
Will bookmark it for our upcoming winter.
Saw your post at My Random Musings: Anything Goes.
My entries this week are numbered #82+83
Come and join us weekly at esmesalon seniorsalonpitstop
That sounds so yummy and so hearty for a cold evening meal.