Canadian Cheese Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 cup butter
1/3 cup flour
1/2 tsp. salt (I never add. There's enough salt in this already)
4-1/2 cups milk (I use 2%)
2 cups American cheese, grated (Land 'o Lakes, of course!)
1/2 cup grated cheddar cheese
2/3 cup celery, finely diced
1-1/2 T finely chopped green peppers (I never add)
1/2 cup finely shredded carrot
2 cups chicken broth
paprika
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Directions: |
Directions:1. In a 3 or 4 quart pot melt butter and blend in flour. Cook about 5 minutes on low heat. Add salt and milk. Cook until thickened.
2. Turn down heat and add grated cheeses. Stir until melted, keeping heat low.
3. Partially cook vegetables in chicken stock and add to cheese mixture.
4. Bring to a low simmer, do not boil as cheese will curdle.
5. Check for taste adjusting salt as needed.
6. Sprinkle with paprika before serving. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: In the 1980s every Wednesday was Canadian Cheese Soup day at Penn State. I would so look forward to this day every week. You Aunt Mary Beth introduced me to this soup when we lived together in college. On my way to work during school I would stop at the little snack bar on Campus and grab a bowl of soup with an Italian roll to go along with it. It was foodie heaven. When I left Penn State I missed this soup. Years later I decided to search the internet for the recipe. As it turned out this soup was served at all the land grant colleges in the 80's. I found this recipe by Chef Kelli who went to Purdue. I tweaked it to taste like the PSU version. There were never any peppers in the soup, but it did contain minced Canadian Bacon. So I add a few slices of minced Canadian bacon to the vegetables and broth. Soooo good.
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