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- 4 tablespoons unsalted butter - 1 large onion, finely chopped - 2 cloves garlic, minced - 3 medium-sized potatoes, peeled and diced - 4 cups vegetable broth - 1 cup half-and-half - 2 cups sharp Canadian cheddar cheese, grated - 1 teaspoon Dijon mustard - 1/2 teaspoon smoked paprika - Salt and pepper to taste The base of Canadian cheddar soup is rich and tasty. The butter gives it a smooth start. Onion and garlic add layers of flavor. Potatoes make the soup thick and creamy. A good vegetable broth will bring everything together. The half-and-half adds a lovely creaminess. The star is the sharp Canadian cheddar cheese, which makes it truly special. Dijon mustard and smoked paprika give it a unique kick. - Chopped chives - Green onions - Extra grated cheddar cheese Garnishes can take your soup to the next level. Chives or green onions add a fresh touch. Extra cheddar on top gives it a cheesy boost. You can also play with textures by adding croutons or crispy bacon bits. - Olive oil instead of butter - Chicken broth instead of vegetable broth - Almond milk for a lighter option If you need to swap ingredients, it's easy. Olive oil works well in place of butter. Chicken broth will add a different flavor but still taste great. For a lighter soup, use almond milk instead of half-and-half. Each change can create a new spin on this classic dish. To start, grab a large pot. Place it on medium heat. Add four tablespoons of unsalted butter. Let the butter melt completely. Once it’s melted, toss in one large, finely chopped onion. Add two cloves of minced garlic as well. Sauté them together for about five minutes. You want the onion to turn translucent. This step builds a great flavor base for the soup. Next, add three medium-sized potatoes that you’ve peeled and diced. Stir them into the pot. Cook the potatoes for two to three minutes, letting them soak up the butter and flavor. Afterward, pour in four cups of vegetable broth. Bring this mixture to a boil. Once it boils, reduce the heat and let it simmer. Let the soup simmer for about 15 to 20 minutes. You want the potatoes to become tender. After the potatoes are soft, it’s time to blend. Use an immersion blender to purée the soup until it’s smooth. If you don’t have one, carefully pour the soup into a regular blender in batches. Once blended, return the soup to low heat. Now, stir in one cup of half-and-half. Then, add two cups of grated sharp Canadian cheddar cheese. Watch it melt into the soup. Next, mix in one teaspoon of Dijon mustard and half a teaspoon of smoked paprika. Stir well to combine. Taste the soup and add salt and pepper as needed. Let it heat through gently but avoid boiling. To get the right texture for your Canadian cheddar soup, blend it well. After cooking the potatoes, use an immersion blender or a regular blender. Just make sure the soup is cool enough to handle if you use a regular blender. Blend until it is smooth and creamy. If you want it thicker, add less broth. For a thinner soup, add more broth. Aim for a nice, silky feel. Adding the right seasonings boosts the soup's flavor. I love using Dijon mustard for a touch of tang. Smoked paprika gives a warm flavor that works well with cheddar. Don’t forget to taste your soup as you go. Adjust the salt and pepper to your liking. Fresh herbs like chives or green onions make a fresh finish, adding color and taste. For the best cheese melt, use freshly grated cheddar. Pre-packaged cheese often has anti-caking agents that can affect melting. Stir the cheese into the soup while it is on low heat. This helps it melt evenly. Add the cheese slowly, letting it mix in well. Avoid boiling the soup after adding cheese, as it can make the cheese grainy. Keep it smooth and creamy! {{image_2}} You can switch up the cheese in this soup. Try using Gruyère for a nutty flavor. Monterey Jack gives it a creamy texture. For a fun twist, add some blue cheese. Each cheese brings its own taste and makes the soup unique. You can easily make this soup vegetarian or vegan. Use vegetable broth instead of chicken broth. Swap the half-and-half for coconut milk or a nut-based cream. For cheese, try a vegan cheddar. This keeps the soup creamy and rich without dairy. Herbs and spices can add layers of flavor. Fresh thyme or rosemary can brighten the soup. A pinch of cayenne pepper adds heat if you like spice. You can also add some curry powder for a warm twist. Just remember to adjust the salt and pepper to taste. To keep your Canadian cheddar soup fresh, store it in an airtight container. Let the soup cool first. Then, place it in the fridge if you plan to eat it within three days. If you want it to last longer, consider freezing it. When you're ready to enjoy the soup again, reheat it gently. Pour the soup into a pot over low heat. Stir it often to avoid sticking. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat in short bursts, stirring in between. This keeps the soup smooth and creamy. If you want to freeze the soup, use a freezer-safe container. Leave some space at the top, as soup expands when frozen. It can last up to three months in the freezer. When you want to eat it, thaw it in the fridge overnight. Reheat it slowly, adding a splash of half-and-half if needed for creaminess. Canadian Cheddar Soup comes from Canada. This soup shows off the rich cheese made in the country. Cheddar cheese has roots in England, but Canadian cheese makers make it strong and unique. The soup blends local flavors, making it a cozy favorite in many homes. It reminds us of Canada’s cold winters and warm kitchens. Yes, you can make Canadian Cheddar Soup ahead of time. It keeps well in the fridge for three to four days. To store, let it cool and place it in an airtight container. When you are ready to eat, reheat it on the stove. Stir gently to mix in the flavors again. If the soup seems too thick, add a bit of broth or cream to thin it out. Canadian Cheddar Soup pairs well with many foods. Here are some tasty options: - Crusty bread for dipping - A fresh garden salad - Grilled cheese sandwiches - Crispy bacon bits on top - A sprinkle of fresh chives or green onions These pairings add texture and flavor to every bowl, enhancing your meal. Enjoy experimenting with different sides! In this post, we explored how to make Canadian Cheddar Soup from start to finish. We covered key ingredients, cooking steps, and tips for a great texture. You learned about variations, storage methods, and answered common questions about the soup. I hope this guide inspires you to create your own delicious version. Enjoy your cooking journey and the flavors of Canada!

Canadian Cheddar Soup

Indulge in the creamy comfort of Canadian Cheddar Soup, a delightful recipe that combines rich flavors and easy preparation. With just a few simple ingredients like sharp cheddar, potatoes, and a hint of smoked paprika, you can whip up a bowl of warmth perfect for any occasion. Discover how to make this delicious soup in under 40 minutes! Click through to explore the full recipe and elevate your meal planning today!
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Ingredients
  

4 tablespoons unsalted butter

1 large onion, finely chopped

2 cloves garlic, minced

3 medium-sized potatoes, peeled and diced

4 cups vegetable broth

1 cup half-and-half

2 cups sharp Canadian cheddar cheese, grated

1 teaspoon Dijon mustard

1/2 teaspoon smoked paprika

Salt and pepper to taste

Chopped chives or green onions for garnish

Instructions
 

In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.

    Stir in the diced potatoes, cooking for an additional 2-3 minutes.

      Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

        Use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup in batches to a blender (be cautious with the hot liquid!).

          Once puréed, return the soup to low heat. Stir in the half-and-half, followed by the grated cheddar cheese, allowing it to melt completely.

            Add the Dijon mustard and smoked paprika, stirring well. Taste and season with salt and pepper as needed.

              Allow the soup to gently heat through, but do not let it boil.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve the soup in warm bowls and garnish with a sprinkle of chopped chives or green onions. For added texture, top with some extra grated cheddar cheese before serving.