Canadian Cheese Soup
2013 – Gluten Free Living
Canadian Cheese Soup is one of my favorite soups of all time. It is filled with red potatoes, carrots, celery, onions, garlic, cheese and ham. And I even snuck a leek into it this time. I love cooking with leeks. They add a really wonderful flavor to soups, casseroles, and stir-fries. This hearty soup is so filling and satisfying too. It’s thick and chunky because of the vegetables and smooth and creamy because of the cheese and cream. It’s not overly seasoned either and yet it tastes superb.
Follow Me On Instagram!
Back in the early 1990s I did a lot of catering for the Baptist Convention of New England for the many events they had throughout the year. Every year the convention would have a group of summer missionaries that would come to help out a mission church for about 8 weeks.
Before the summer missionaries (college students) were assigned to their particular ministry or church the convention would offer an orientation process which usually lasted a couple of days. One of those summer missionary orientations was held at Metropolitan Baptist Church in Cambridge. I was to provide a Friday evening meal, breakfast, lunch & dinner on Saturday, and breakfast and lunch on Sunday.
Anyway, it was decided that we would do a soup and salad luncheon on the Saturday of this meeting. I had tons of great salad & dessert recipes but NO soup recipes. I’m not kidding. I NEVER ate soup and had NO recipes. Thankfully, Susan Brindle, the wife of the Director of Missions for the Baptist Convention of New England stepped in. Susan suggested this recipe as one of the three soups we would offer that day.
I can’t remember how many batches of this recipe we made but it was a LOT! As I recall, Susan and Carolyn Allen, the wife of the Evangelism Director for the Baptist Convention of New England, handled all the soup stuff, and I took care of the salads, and rolls. And all of us worked together to make desserts.
I think I was feeding close to 100 because not only did the orientation include the summer missionaries but also the BCNE staff, church pastors/staff who would be working with them, and volunteers from Metropolitan church. Whew!
I don’t even remember the other soups we served that day. But I remember this soup. It was fabulous and very well received by the students. The kitchen workers always ate last and I’m not sure any of us got more than a few spoonfuls of this comforting chowder-type soup. All I knew is that I wanted the recipe.
I make this soup frequently now especially after I’ve made a spiral cut ham which I did a week and a half ago. This soup turns out delectable every time. As I said earlier, it doesn’t have a lot of seasoning it in–and you are welcome to add thyme, marjoram, rosemary, sage, or whatever you prefer–but actually, it really doesn’t need a lot of seasoning. It is quite flavorful just the way it’s given. I have no idea where Susan got the recipe, but I think it has been in her family for years.
If you’re looking for a thick, chunky, stick-to-the-ribs soup for cold winter nights than consider Canadian Cheese Soup. It’s comfort food at its best! I can’t get enough of this soup when I make it–it’s that good. I made it gluten free by using gluten free flour when I made the cheese sauce. Even though this soup is fairly healthy it is quite high in calories due to the cheese sauce and ham.
When I initially posted this recipe in April 2013, it was right before I started using my new Canon camera. The pictures were still taken with an iPhone. I’ve been remaking all those first year recipes so I can get better pictures with my Canon.
As a result, I remade this one (December 2015) from leftover holiday ham and ended up giving it to a dear friend who had been sick for several days. Along with some homemade French Bread and cupcakes, this soup and meal were a real hit and just what the doctor ordered. I have made this soup gluten free and with regular flour. Either way works wonderfully. You can’t go wrong with this delicious soup. I hope you’ll give it a try real soon.
Canadian Cheese Soup has flavor galore, and provides a taste bud explosion!
Let your teeth sink into some delicious leftover spiral cut ham, red potato chunks, carrots, and celery in a creamy cheese sauce and top it with diced green onions.
This hearty and satisfying soup is great for cold winter nights. Add some homemade bread and peach cobbler and you will be quite content for awhile!
Here’s what I did.
I used these ingredients for the soup. I used chicken broth instead of water. It really increases the taste.
Pour chicken broth into a large stock pot. Add unpeeled, cubed red potatoes, diced celery, sliced carrots and diced onion. Cut off green top and end of leek. Slice down. Add sliced leek to stock pot with other vegetables. Add sea salt and pepper. Stir everything in the stock pot together. Cover with lid and simmer for 25-30 minutes or until vegetables are tender.
I used these ingredients for the cheese sauce.
Meanwhile, make cheese sauce: melt a stick of butter in a large saucepan. You can use gluten free flour or regular. Add flour to butter in sauce pan. Whisk to combine.
Add half-and-half or heavy whipping cream slowly and whisk each addition in fully before adding more. I usually add about 1/4 cup each time.
Stir cream to combine.
Add cheese. This recipe calls for one pound of cheese! That’s why it’s SOOOO good. Allow to heat at low to medium temperature until sauce thickens. Stir the cheese into the sauce until it is all melted. This may take 5-10 minutes.
The veggies in the pot are almost done.
Add cheese sauce to boiled veggies in Dutch oven.
Add ham. I used leftover cubed ham slices from the spiral cut ham I used for Apricot Glazed Ham. Add ham to cooked vegetables to heat through.
The soup has cooked a few minutes and it’s gotten nice and thick.
Every spoonful of Canadian Cheese Soup is amazing.
Canadian Cheese Soup is rich, hearty and satisfying.
Canadian Cheese Soup has flavor galore, and provides a taste bud explosion! . Doesn’t this look wonderful? I’m ready for a taste right now! Once sauce and veggies are combined, turn off heat and serve.
Here’s the recipe.
CANADIAN CHEESE SOUP
(Recipe adapted from Susan Brindle, when our husbands worked for the Baptist Convention of New England, Northborough, MA)
Canadian Cheese Soup
Equipment
- 1 large Dutch Oven or stock pot
- 1 wooden spoon
- 1 sharp knife to cut vegetables
- 1 medium sauce pan
- 1 whisk
- 1 soup ladle
- measuring cups
- measuring spoons
Ingredients
CANADIAN CHEESE SOUP:
- 3 cups chicken broth
- 4 medium potatoes cubed
- 1 cup celery chopped
- 1 cup carrots sliced
- 1/2 cup onions diced
- 1 leek green top removed, washed thoroughly and sliced
- 2 tsp. sea salt or kosher salt
- 1/2 tsp. pepper
- 2 cups cooked cubed ham
CHEESE SAUCE:
- 1/2 cup unsalted butter
- 1/2 cup gluten free flour or regular all-purpose flour
- 1 qt. whole milk I use half-and-half or cream
- 1 lb. sharp cheddar cheese shredded, any kind can be used, and can be multiple kinds
Instructions
CANADIAN CHEESE SOUP:
- Simmer first eight ingredients together until the vegetables are tender.
- Make a cheese sauce (ingredients below).
- Add the thickened cheese sauce to the vegetable soup.
- Add ham and heat through.
CHEESE SAUCE:
- Melt butter in saucepan over medium heat.
- Whisk in flour to combine.
- Slowly add cream about 1/4 cup at a time until fully combined.
- Add cheese and stir until completely melted - about 5 minutes more.
- Add cheese sauce and ham to sauce pot with veggies.
- Stir to combine.
- Serve.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 3 cups chicken broth
- 4 medium potatoes, cubed
- 1 cup chopped celery
- 1 cup sliced carrots
- ½ cup onions, diced
- 1 leek, sliced
- 2 tsp. salt
- ½ tsp. pepper
- 2 cups cooked, cubed ham
- Simmer first eight ingredients together until the vegetables are tender.
- Make a cheese sauce (ingredients below).
- Add the thickened cheese sauce to the vegetable soup.
- Add ham and heat through.
- ½ cup unsalted butter
- ½ cup Bob’s Red Mill gluten free all-purpose flour or regular all-purpose flour
- 1 qt. milk (I use half-and-half or cream)
- 1 lb. cheese, sharp (any kind and can be multiple kinds)
- Melt butter in saucepan over medium heat.
- Whisk in flour to combine.
- Slowly add cream about 1/4 cup at a time until fully combined.
- Add cheese and stir until completely melted – about 5 minutes more.
- Add cheese sauce and ham to sauce pot with veggies.
- Stir to combine.
- Serve.
Canadian Cheese Soup is a great way to use up leftover holiday ham.
This is a great soup to serve company. Everyone always loves it.
You may also enjoy these delicious recipes!
Canadian Cheese Soup
Equipment
- 1 large Dutch Oven or stock pot
- 1 wooden spoon
- 1 sharp knife to cut vegetables
- 1 medium sauce pan
- 1 whisk
- 1 soup ladle
- measuring cups
- measuring spoons
Ingredients
CANADIAN CHEESE SOUP:
- 3 cups chicken broth
- 4 medium potatoes cubed
- 1 cup celery chopped
- 1 cup carrots sliced
- 1/2 cup onions diced
- 1 leek green top removed, washed thoroughly and sliced
- 2 tsp. sea salt or kosher salt
- 1/2 tsp. pepper
- 2 cups cooked cubed ham
CHEESE SAUCE:
- 1/2 cup unsalted butter
- 1/2 cup gluten free flour or regular all-purpose flour
- 1 qt. whole milk I use half-and-half or cream
- 1 lb. sharp cheddar cheese shredded, any kind can be used, and can be multiple kinds
Instructions
CANADIAN CHEESE SOUP:
- Simmer first eight ingredients together until the vegetables are tender.
- Make a cheese sauce (ingredients below).
- Add the thickened cheese sauce to the vegetable soup.
- Add ham and heat through.
CHEESE SAUCE:
- Melt butter in saucepan over medium heat.
- Whisk in flour to combine.
- Slowly add cream about 1/4 cup at a time until fully combined.
- Add cheese and stir until completely melted – about 5 minutes more.
- Add cheese sauce and ham to sauce pot with veggies.
- Stir to combine.
- Serve.
39 Comments
Canadian Cheese Soup Recipes | Get the Comfort Food You Crave
December 3, 2023 at 4:57 am
[…] 1. Canadian cheese soup recipe […]
Anonymous
November 5, 2023 at 5:38 am
Everyone has their own opinion re potato size. Can you tell me the weight? Also, have you tried this with any other types of potatoes besides reds?
Teresa Ambra
November 5, 2023 at 7:07 pm
I’m sorry but I didn’t weigh the potatoes when I originally made the recipe. But truthfully, I don’t think you need to be so exact. If you want a little more, add more, if less, add less. My guess is about one pound of potatoes…but that is just a guess.
Jessi
October 1, 2023 at 2:18 pm
Any suggestions for making it low carb? Obviously no potatoes, but I’m curious about almond flour or coconut flour as the thickener.
Teresa Ambra
October 1, 2023 at 10:26 pm
Hi, Jessi. I think almond flour or even almond meal would be fine. I’m not sure what you could use to replace the potatoes.
Michelle
November 14, 2023 at 7:21 pm
Turnips are a good potato alternative. I will substitute turnips if I want to knock down carbs and calories.
Teresa Ambra
November 15, 2023 at 8:00 pm
Thanks for the tip!
Katy Pavlik
September 24, 2023 at 5:52 am
This soup was absolutely delicious. It took a little time in chopping up vegetables but definitely worth the effort. My family really enjoyed it. Would make it again in a heartbeat.
Teresa Ambra
September 24, 2023 at 8:44 pm
Hi Katy, so glad you and your family enjoyed the recipe. It’s a great comfort food idea for fall and winter especially.
Suzanne
August 26, 2023 at 9:04 pm
This looks so good! What a great combination of flavors!
Teresa Ambra
August 27, 2023 at 9:03 pm
Thanks. It is really delicious and great for fall when the weather gets cooler.
Alicia
November 10, 2023 at 9:03 pm
What would the crackpot time be?
Teresa Ambra
November 12, 2023 at 2:28 pm
Hi Alicia, probably not more than a few hours (until the carrots and potatoes are cooked.) I think this could be ready in 2 1/2 to 3 hours, but it might take longer if you have a slow crockpot.
The Very Best Soup Recipes – My Roi List
March 11, 2022 at 4:49 pm
[…] Canadian Cheese Soup from Can’t Stay Out Of The Kitchen […]
Geri Eastley
January 17, 2022 at 4:55 pm
Can you make this in a crockpot
Teresa
January 18, 2022 at 4:14 pm
Hi Geri. Yes, I’m sure you can. But you probably will have to do it in stages and be careful that you don’t burn or overcook the cheese.
Katie
July 12, 2021 at 9:12 pm
How long does this keep in the fridge? Also have you ever frozen the leftovers? Does it reheat well? It looks delicious!!
Teresa
July 14, 2021 at 1:41 pm
Hi, Katie. I think you can keep it in the fridge for a week or so. You can freeze it, but the cream may break down and not look so pretty once thawing and reheating it. I think it will still taste ok but it’s probably better to use it up more quickly or to make a smaller batch.
Sandy
March 29, 2021 at 7:16 pm
So what makes this Canadian?, said the Canadian.
Teresa
April 1, 2021 at 5:29 am
Hi, Sandy. I have no idea! This was how the recipe was given to me decades ago. 🙂
The Very Best Soup Recipes – Good Living Guide
March 1, 2020 at 6:36 pm
[…] Canadian Cheese Soup from Can’t Stay Out Of The Kitchen […]
Jeanne Lyons-Alarcon
October 26, 2019 at 4:20 pm
Quick and easy but most of all yummy
Teresa
October 27, 2019 at 8:55 am
Hi, Jeanne. Yes it is! This is one of our favorite soup recipes.
Garlic Herb French Bread – Can't Stay Out of the Kitchen
May 16, 2016 at 4:22 pm
[…] quick and easy meal for her that would help her feel better as she recovered. I made up a batch of Canadian Cheese Soup (one of my personal favorites), and this delicious bread. I also sent her home with a batch of […]
Homemade Rolls or Bread – Can't Stay Out of the Kitchen
December 19, 2015 at 8:43 pm
[…] (December 2015) to serve along with a couple of different soups: Homemade Turkey and Dumplings, Canadian Cheese Soup, and also with Chicken A La King. The rolls were so delectable. Because this recipe makes 3 dozen […]
Creamed Cabbage Soup – Can't Stay Out of the Kitchen
December 17, 2015 at 10:16 pm
[…] Canadian Cheese Soup […]
Ham and Lima Bean Soup – Can't Stay Out of the Kitchen
December 17, 2015 at 8:23 pm
[…] and pepper and cooked the bones down again for the broth. Then I used that broth to make a batch of Canadian Cheese Soup which also has ham in […]
Apricot Glazed Ham – Can't Stay Out of the Kitchen
December 15, 2015 at 8:42 pm
[…] served last Sunday after church. The first meal is Apricot Glazed Ham, then I usually make at least one soup with the ham bone, one casserole from the leftover ham, and sometimes Creamy Scalloped Potatoes and Ham or a […]
Easy French Bread – Can't Stay Out Of The Kitchen
January 21, 2015 at 7:03 pm
[…] Easy French Bread is great plain, buttered, or spread with butter and a honey spread! Easy French Bread is also great served with Herbed Beef Stew, La Madeleine’s Tomato-Basil Soup, Loaded Baked Potato Soup, or Canadian Cheese Soup. […]
Ham and Sweet Potato Soup | Can't Stay Out Of The KitchenCan't Stay Out Of The Kitchen
July 10, 2014 at 10:59 am
[…] (second only to salads), and this one in particular is wonderful. I started with a family favorite: Canadian Cheese Soup and switched out sweet potatoes for the regular potatoes and added a few other ingredients. This […]
Honey Buttermilk Cornbread – Can't Stay Out Of The Kitchen
March 2, 2014 at 7:03 pm
[…] Honey Buttermilk Cornbread is delicious served as a side to soups and stews like Ham and Lima Bean Soup, or Canadian Cheese Soup. […]
Weekly Meal Plan Suggestions – Week 2 – Can't Stay Out Of The Kitchen
November 9, 2013 at 8:38 pm
[…] Canadian Cheese Soup […]
Orange Poppy Seed Cake – Can't Stay Out Of The Kitchen
November 3, 2013 at 2:50 pm
[…] a lunch event at Rice Memorial Baptist Church right next to the convention office. Susan’s Canadian Cheese Soup (one of my favorite soup recipes) was on the menu, along with this fantastic cake. Susan said it […]
Bonnie
October 18, 2013 at 4:24 pm
best soup and so easy . Thanks for a great gluten free soup
Teresa
October 19, 2013 at 8:19 am
You’re welcome. We love this soup.
Tamara Leigh: The Kitchen Novelist
April 3, 2013 at 12:59 pm
I’d reeeeally like a bowl of that right now 🙂
Teresa
April 3, 2013 at 1:13 pm
I just had another bowl for lunch. I have enough for about one more bowl for tomorrow’s lunch and it’s all done. This really is a super recipe. I think you’re guys would love it. Very hearty.
akadeepsea
March 30, 2016 at 6:04 am
I just made this spectacular soup, I followed the recipe but forgot the carrots by accident. I used Wisconsin sharp cheddar and my soup came out really orange, which made my laugh. Anyway, thank you for the amazing recipe, I will for sure make again.
Teresa
March 30, 2016 at 10:41 am
So glad you enjoyed it. This really is one of my favorite soups. Hearty and filling, too.