Canadian Cheese Soup

  • Yield 6 cups

This soup is sure to be a hit!



4 small carrots, grated
3 -- celery stalks, grated
1 1/2 cups chicken stock (or 1 1/2 cups water with 2 chicken bouillon cubes)
1/4 cup butter, melted
1/4 cup flour
2 tablespoons onion, grated
2 cups sharp Cheddar cheese, grated
4 ounces cream cheese
3 cups chicken stock (or 3 cups of water with 4 bouillon cubes)
1/2 cup dry white wine
1 1/2 cups evaporated milk
-- Parsley for garnish


  1. Cook carrots and celery in 1 1/2 cups of chicken broth over medium heat for 15 minutes.  Saute onion in butter; add flour and cook 5 minutes, whisking constantly.  In a large pot, over medium heat, add cheese and melt with the 3 cups of chicken stock.  Add carrot mixture and flour mixture to the melted cheese.  Add milk and wine 5 minutes before serving; heat thoroughly.  Garnish with parsley if desired.  Carry this soup in a large thermos to fall football tailgate picnics.

Recipe reprinted with permission from the Junior League of Cobb-Marietta’s Georgia On My Menu (the Junior League of Cobb-Marietta, Marietta, Ga., 1988).




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