Guilty Pleasure Soup

Yield: Serves 4

Recipe by Dan Clapson


1 Tbs (15 mL) canola oil

⅓ cup diced pancetta

¼ cup (60 mL) white wine

1 yellow onion, halved and thinly sliced

1 Tbs all-purpose flour

3 cups (750 mL) half and half

3 cups (750 mL) pork broth

1 tsp garlic powder

½ teaspoon chilli powder

⅔ cup Velveeta cheese

1 cup mild gouda, grated

1 Tbs (15 mL) grainy Dijon mustard

½ tsp ground black pepper

2½ cups cooked elbow macaroni

Breadcrumbs and crushed barbecue potato chips, for garnish

1 cup diced tomatoes, for garnish


  1. Heat oil in a large pot on medium-high heat. Add diced pancetta and cook until crispy on all sides, about 5-6 minutes.
  2. Next, deglaze with white wine and add sliced onion. Cook for approximately 8 minutes or until wine reduces almost completely.
  3. Sprinkle all-purpose flour over the mixture and stir until absorbed. Pour in cream and broth and let come to a simmer.
  4. Reduce to medium heat, add all remaining ingredients except macaroni and let cook, uncovered for 20 minutes.
  5. When ready to serve, stir in cooked macaroni and ladle out into bowls. Top generously with breadcrumbs and chip mixture, and diced tomatoes.

Total cook time 35 minutes

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