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
Scale
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.
