Description
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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Canadian, American
