I like this recipe because it feels like comfort in a bowl. The bacon gives it a savory base, while the sharp cheddar brings bold flavor. The touch of Tabasco and Worcestershire sauce adds just the right amount of kick and umami. It’s also great for feeding a group — one pot serves eight, making it perfect for family dinners or casual get-togethers. Plus, it’s a great excuse to use up leftover beer and cheese in the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ lb bacon, chopped 1 medium onion, finely chopped 3 celery ribs, finely chopped 2 cloves garlic, minced 4 tablespoons (¼ cup) butter 1 cup all-purpose flour 3 cups chicken stock 4 cups milk 1 lb sharp cheddar cheese, grated 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 Chopped green onion or chives, for serving (optional)
Directions
1. Cook the bacon: In a large, heavy-bottomed pot or Dutch oven, I cook the chopped bacon over medium heat for about 5 minutes until lightly browned.
2. Sauté the vegetables: I add the onion, celery, garlic, and butter to the pot and cook for another 5 minutes until the onion softens and everything is fragrant.
3. Add flour and create the roux: I stir in the flour and cook for about 4 minutes, constantly stirring, until it turns a light golden color and smells nutty. This step thickens the soup and builds flavor.
4. Whisk in the stock: I slowly whisk in the chicken stock and bring the mixture to a boil. Once boiling, I let it cook for 1 minute, then reduce the heat and simmer for 15 minutes, stirring occasionally.
5. Add the milk and simmer: I pour in the milk and continue to simmer for another 15 minutes. At this point, I avoid boiling to keep the milk from curdling.
6. Stir in the cheese and flavorings: Once off the heat, I stir in the grated cheddar, Tabasco sauce, Worcestershire sauce, and season with salt and pepper. The cheese melts into the soup for a creamy finish.
7. Blend until smooth: Using an immersion blender, I blend the soup until it’s mostly smooth. I leave a bit of texture, but blend enough to make it silky.
8. Finish with beer: I stir in the beer and adjust the seasoning if needed. Then I ladle it into bowls and garnish with chopped green onions or chives if I have them on hand.
For a vegetarian version, I skip the bacon and use vegetable broth instead of chicken stock. I add a bit more cheese or smoked paprika for extra flavor.
Sometimes I swap sharp cheddar for a mix of cheeses like white cheddar, Gouda, or Monterey Jack.
If I want extra texture, I add diced potatoes or roasted corn before blending.
A pinch of dry mustard powder or smoked paprika gives the soup a new twist.
For a thicker consistency, I reduce the amount of milk slightly or simmer it a bit longer before blending.
Storage/Reheating
Once cooled, I store the soup in an airtight container in the fridge for up to 3 days. It thickens as it chills, so when reheating, I add a splash of milk or broth to loosen it up. I reheat it on the stovetop over low heat, stirring often to prevent the cheese from separating. This soup also freezes well — I let it cool completely, portion it into freezer-safe containers, and freeze for up to 2 months.
FAQs
Can I use pre-shredded cheese?
I prefer freshly grated cheese because it melts more smoothly. Pre-shredded cheese often contains anti-caking agents that can affect the soup’s texture.
What kind of beer works best?
I use a pale or golden lager for a mild, malty flavor that doesn’t overpower the cheese. A Canadian lager like Labatt or Molson works great, but any light beer will do.
Can I make this soup gluten-free?
Yes — I use a gluten-free all-purpose flour blend in place of regular flour and double-check that all ingredients, like Worcestershire sauce and stock, are certified gluten-free.
What’s the best way to make this soup smoother?
An immersion blender works well for blending the soup right in the pot. If I want it extra silky, I blend longer or pass it through a fine mesh sieve after blending.
Can I make this ahead of time?
Absolutely. I make it a day in advance and store it in the fridge. The flavors deepen overnight, and it reheats beautifully on the stove with a bit of added liquid if needed.
Conclusion
This Canadian cheese soup is everything I want in a comfort meal — warm, cheesy, and full of flavor. It’s hearty enough to stand on its own or perfect as a starter for a cozy dinner. Whether I’m cooking for a group or just craving a rich bowl of cheesy goodness, this recipe always delivers.
This rich and creamy Canadian cheese soup is loaded with sharp cheddar, bacon, and a hint of beer — the ultimate cozy comfort food!
Ingredients
½ lb bacon, chopped
1 medium onion, finely chopped
3 celery ribs, finely chopped
2 cloves garlic, minced
4 tablespoons (¼ cup) butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 lb sharp cheddar cheese, grated
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
Chopped green onion or chives, for serving (optional)
Instructions
Cook the Bacon:
In a large Dutch oven or heavy-bottomed pot, cook chopped bacon over medium heat until just browned, about 5 minutes.
Sauté Veggies:
Add onion, celery, garlic, and butter. Cook until onion is soft and translucent, about 5 more minutes.
Make the Roux:
Sprinkle in flour and cook, stirring constantly, for about 4 minutes, until golden and slightly nutty in aroma.
Add Stock:
Slowly whisk in chicken stock. Bring to a boil, boil for 1 minute, then reduce heat and simmer for 15 minutes, stirring occasionally.
Add Milk:
Pour in milk, continuing to simmer (do not boil) for another 15 minutes.
Add Cheese & Flavorings:
Remove from heat. Stir in shredded cheddar, Tabasco, Worcestershire sauce, salt, and pepper. Blend with an immersion blender until mostly smooth.
Finish with Beer:
Stir in beer. Taste and adjust seasoning if needed.
Serve:
Ladle into bowls and garnish with chopped green onions or chives if desired.
Notes
No immersion blender? Let soup cool slightly, then blend in batches in a standard blender.
Beer substitute: You can use more stock or milk if you’d prefer to skip the beer.
Cheese matters: Use good quality sharp cheddar for the best flavor and melting texture.
Reheat gently: Avoid boiling leftovers as milk and cheese may separate.
