My (Canadian) husband Ted often remarks that I don't include enough Canadian recipes in my cooking repertoire. He's not wrong. The truth is that I've never really been able to define Canadian cooking. We've enjoyed classic French-influenced food in Montreal; smoked oolichans in British Columbia; Chinese and Greek food in Toronto; lobster cooked every which way on Prince Edward Island. Is one cuisine more Canadian than the others? Still, when I create recipes for Ted that bring together Canadian flavors, I gravitate toward the trifecta of Yukon Gold potatoes, bacon, and cheese. This soup marries all three. If you can find Oka, a mild semi-firm cheese from Southern Ontario, please use it here. Easier to come by at my local cheese shop, Fontal, an Italian cheese, makes a sublime substitute, as will Danish Fontina, which is readily available here in almost any supermarket. If ever there were comfort food in a bowl, this creamy smooth cheese, potato and bacon soup is it, and you don't have to be Canadian to fall in love with it.