Canadian Cheddar Cheese Soup
4 Tbsp. butter
1 cup diced onion
3 cups carrots, peeled and chopped into thin half-moons
3 cups potatoes, peeled and chopped into 1/2-inch cubes
1 bay leaf
1 tsp. dried thyme leaves
4 cups chicken broth
4 cups water
Salt and pepper to taste
4 additional Tbsp. butter for thickening paste
1/2 cup flour
2 cups sharp Canadian Cheddar cheese, grated
1 cup half-and-half
2 Tbsp. fresh parsley, chopped
In large, heavy-bottomed soup pot, melt butter over medium heat. Add onions, carrots and potatoes and saute until onions are tender, about 5-7 minutes.
Add bay leaf, thyme, chicken broth, and water. If using unsalted broth, salt lightly. Simmer until potaotes are soft.
In separate pan, melt additional 4 tablespoons butter. Whisk in flour. Cook for 3 minutes, whisking constantly. Whisk in 1 cup of hot soup broth, stirring until smooth. Add flour mixture to hot soup and bring to a simmer, stirring until thickened and well blended.
Remove from heat. Whisk in Cheddar cheese, half-and-half and parsley. Taste for seasoning, and stir in salt and pepper to taste. Allow soup to sit until cheese has melted into strands. Remove bay leaf before serving. Garnish as desired.
Serves 6-8
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