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Canadian Cheddar Soup

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“I got this delicious recipe from my friend, Lydia, that owns a rubber stamping store in our town. I design stamps for her. Her husband is the one that makes this yummy soup. I first had it at her home and had seconds, but didn't want to act "piggy" and ask for thirds, so I made it myself and guess what--I had it for breakfast, lunch and snacks during the day. I did this till it was gone and over the course of a couple of days, I ate the whole thing. Don't let the parsnips scare you, but please do add them. They give flavor but you do not taste them.”
1hr 3mins

Ingredients Nutrition


  1. Place the 3 tablespoons butter in a large pot on the stove.
  2. Add the carrots, celery, onion, and parsnips.
  3. Simmer, covered, for about 10-12 minutes (you want to make sure they are steamed till quite done, adding a fews drops of water if necessary).
  4. Mix the next 2 tablespoons butter and flour into the veggies to make a slight roux.
  5. Gradually stir in the three cans of beef broth, stirring till smooth (6-8 minutes).
  6. Add the Cheddar cheese and stir till melted.
  7. Slowly add the half-and-half.
  8. Heat but DO NOT boil, stirring constantly about 3 minute.
  9. Ladle into bowls and enjoy!

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