If you’re craving something that feels like a cozy hug in a bowl, this Canadian Cheese Soup with Bacon and Lager Recipe is exactly what you need. It brings together sharp cheddar’s rich, creamy goodness, the smoky allure of crisp bacon, and an unexpected but delightful twist from a splash of pale lager. Every spoonful is a beautiful harmony of flavors and textures, warming you from the inside out. Whether it’s a chilly evening or you just want to impress at your next gathering, this soup is your go-to comfort dish with a uniquely Canadian touch.
Ingredients You’ll Need
This recipe relies on a handful of simple yet essential ingredients that each play an important role in creating the layered flavor, creamy texture, and inviting color of the soup. From the saltiness of bacon to the mellow bitterness of lager, every element matters.
- Bacon (½ lb): Adds smoky, savory depth and a crispy texture contrast.
- Onion (1 medium, finely chopped): Brings sweetness and aromatic complexity.
- Celery (3 ribs, finely chopped): Offers subtle earthiness and crunch.
- Garlic (2 cloves, minced): Infuses an irresistible savory punch.
- Butter (4 tablespoons): Provides richness and helps create the roux.
- All-purpose flour (1 cup): Thickens the soup and gives it a silky mouthfeel.
- Chicken stock (3 cups): Forms the flavorful liquid base with depth.
- Milk (4 cups): Adds creaminess and balances flavors.
- Sharp cheddar cheese (1 lb, grated): Delivers that iconic cheesy bite and creaminess.
- Tabasco sauce (1 tablespoon): Injects subtle heat and a zesty edge.
- Worcestershire sauce (1 tablespoon): Enhances umami and complexity.
- Pale or golden lager (½ cup): Introduces a gentle bitterness and bright maltiness, best if Canadian.
- Kosher salt and freshly ground black pepper: For seasoning to taste.
- Chopped green onion or chives (optional): Adds fresh color and a mild oniony bite for garnish.
How to Make Canadian Cheese Soup with Bacon and Lager Recipe
Step 1: Cook the Bacon
Start by heating a large Dutch oven over medium heat. Add the chopped bacon and cook until it’s just browned and crispy, about 5 minutes. This step renders flavorful fat that will later enrich the soup, giving it that irresistible smoky base.
Step 2: Sauté the Vegetables
Once the bacon is ready, toss in the finely chopped onion, celery, garlic, and butter. Stir them around and cook gently until the onion becomes soft and translucent, around 5 minutes. This builds a fragrant foundation packed with gentle sweetness and depth.
Step 3: Make the Roux
Sprinkle in the flour and begin stirring constantly to combine it with the butter and vegetables. Keep the heat moderate and cook for about 4 minutes, letting the roux turn golden and emit a slightly nutty aroma. This crucial step thickens the soup and adds subtle toasted flavor.
Step 4: Add Chicken Stock and Simmer
Slowly whisk in the chicken stock, making sure to break up any lumps. Bring the mixture to a boil and let it bubble for about a minute. Then reduce the heat and let it simmer gently for 15 minutes, stirring now and then. This allows the flavors to marry and mellow beautifully.
Step 5: Stir in Milk and Simmer More
Next, pour in the milk, keeping the heat low enough to avoid boiling. Continue to simmer for another 15 minutes. This step ensures a creamy, luscious texture without curdling while enriching the soup’s body.
Step 6: Add Cheese and Flavorings
Take the pot off the heat and gradually stir in the grated sharp cheddar cheese. Add the Tabasco, Worcestershire sauce, salt, and pepper. Then, use an immersion blender to work through the soup until it’s mostly smooth with just enough texture. This is when the soup achieves its signature cheesy, spicy, and savory character.
Step 7: Finish with Beer
Finally, stir in the pale or golden lager. This splash of beer adds a delicate bitterness and elevates the soup’s complexity. Give it a taste and tweak the seasoning as you like—this is your chance to make it perfect.
Step 8: Serve and Enjoy
Ladle the soup into bowls and garnish with chopped green onions or chives if you want a pop of fresh color and flavor. The combination of creamy cheese, crispy bacon, and that subtle lager note will surely bring a smile to your face.
How to Serve Canadian Cheese Soup with Bacon and Lager Recipe
Garnishes
Topping your soup with chopped green onions or chives not only adds a beautiful burst of color but also brings a gentle oniony brightness that perfectly balances the richness of the cheddar and bacon. A small sprinkle of extra crispy bacon on top is always welcome for crunch.
Side Dishes
Pair this Canadian Cheese Soup with freshly baked crusty bread or soft bread rolls to soak up every last bit. A simple green salad with a light vinaigrette works wonderfully to cut through the richness, making your meal complete and satisfying.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls or mini cast-iron skillets at a casual gathering. You could also top it with a dollop of sour cream or a swirl of grainy mustard to add layers of flavor and an eye-catching look.
Make Ahead and Storage
Storing Leftovers
This soup keeps really well in the fridge for up to three days. Store it in an airtight container, ensuring the soup cools completely before refrigerating to maintain freshness and flavor integrity.
Freezing
Canadian Cheese Soup with Bacon and Lager Recipe can be frozen, but keep in mind that dairy-based soups sometimes change texture after freezing. Use freezer-safe containers and freeze in portions you plan to consume at once. It can last up to two months in the freezer.
Reheating
When reheating, do so gently over low heat on the stove, stirring frequently to prevent scorching. Add a splash of milk or stock if it thickens too much. Avoid boiling to keep the cheese smooth and prevent curdling. This care keeps the soup tasting just as delicious as when freshly made.
FAQs
Can I use a different type of cheese?
You can experiment with other cheeses like Gruyère or Monterey Jack, but sharp cheddar is key to that classic Canadian Cheese Soup flavor. Using milder cheeses might result in a less bold taste.
What if I don’t have lager beer?
If lager isn’t available, a light pale ale or even a non-alcoholic beer can work. The beer adds subtle bitterness and maltiness, so try to choose something on the lighter side to avoid overpowering the soup.
Is this soup gluten-free?
Not as written because of the all-purpose flour in the roux. However, you can substitute with gluten-free flour blends or cornstarch mixed with water as a thickener to make it gluten-free.
Can I make this vegetarian?
To make it vegetarian, skip the bacon and use vegetable stock instead of chicken stock. You might want to add smoked paprika or liquid smoke to replicate the smoky flavor the bacon provides.
How spicy is this soup?
The heat level is mild and comes from the Tabasco sauce, which you can adjust up or down based on your preference. The soup is comforting rather than fiery, making it approachable for most palates.
Final Thoughts
This Canadian Cheese Soup with Bacon and Lager Recipe feels like a celebration of comfort and flavor in every bowl. From the crispy bacon to the sharpness of the cheddar and the unexpected touch of lager, it’s a dish that shines whether for a casual weeknight dinner or sharing with friends. Give it a try—you’ll find it’s impossible not to come back for seconds and maybe thirds.
Print
Canadian Cheese Soup with Bacon and Lager Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Canadian
Description
This rich and creamy Canadian Cheese Soup combines sharp cheddar cheese with savory bacon, aromatic vegetables, and a splash of beer for a comforting and flavorful meal. Perfect for chilly days, this soup delivers smokiness from bacon, tangy heat from Tabasco, and depth from Worcestershire sauce—all blended into a velvety base that’s sure to satisfy.
Ingredients
Meat
- ½ lb bacon, chopped
Vegetables
- 1 medium onion, finely chopped
- 3 celery ribs, finely chopped
- 2 cloves garlic, minced
Dairy
- 4 tablespoons (¼ cup) butter
- 4 cups milk
- 1 lb sharp cheddar cheese, grated
Pantry
- 1 cup all-purpose flour
- 3 cups chicken stock
- 1 tablespoon Tabasco sauce
- 1 tablespoon Worcestershire sauce
- ½ cup pale or golden lager (preferably Canadian)
- Kosher salt and freshly ground black pepper, to taste
Garnish
- Chopped green onion or chives, for serving (optional)
Instructions
- Cook the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until it is just browned and crisp, about 5 minutes. This renders the fat and forms the flavorful base of the soup.
- Sauté Veggies: Add the finely chopped onion, celery, garlic, and butter to the bacon. Stir and cook until the onion becomes soft and translucent, approximately 5 minutes. This step builds the aromatic foundation for the soup’s flavor.
- Make the Roux: Sprinkle in the all-purpose flour and cook, stirring constantly to prevent lumps, for about 4 minutes. The mixture should turn golden and emit a slightly nutty aroma, indicating the flour is cooked through, which will thicken the soup beautifully.
- Add Stock: Slowly whisk in the chicken stock to the roux mixture. Bring the soup to a boil, then let it boil for 1 minute to activate the thickener. Reduce the heat and simmer gently for 15 minutes, stirring occasionally to prevent sticking or burning.
- Add Milk: Pour in the milk, keeping the stove at a simmer but not boiling, and continue to cook for another 15 minutes. This helps meld the flavors and create a creamy texture without breaking the dairy.
- Add Cheese & Flavorings: Remove the pot from the heat. Stir in the shredded sharp cheddar cheese until melted and smooth. Then add the Tabasco sauce, Worcestershire sauce, salt, and freshly ground black pepper. Use an immersion blender to blend the soup until it reaches a mostly smooth consistency while still retaining some texture.
- Finish with Beer: Stir in the pale or golden lager to add a subtle depth and character to the soup. Taste the soup and adjust the seasoning as necessary with salt, pepper, or additional Tabasco.
- Serve: Ladle the hot soup into bowls and garnish with chopped green onions or chives if desired. Serve immediately to enjoy the soup at its best.
Notes
- Using a sharp cheddar cheese is key for a rich, flavorful soup; avoid mild varieties.
- Do not boil the soup after adding milk to prevent curdling.
- The beer adds a unique depth but can be omitted or substituted with additional stock if preferred.
- An immersion blender helps create a creamy texture without losing all the soup’s body.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
