If you’re searching for a comforting, rich, and utterly delicious bowl of goodness, the Canadian Cheese Soup with Bacon and Lager Recipe is truly a gem you need to try. This hearty soup combines the smoky crunch of bacon, the tangy bite of sharp cheddar, and the subtle maltiness of Canadian lager to create a flavor profile that’s both classic and uniquely satisfying. Whether you’re warming up on a chilly evening or entertaining friends, this soup delivers warmth, depth, and a little celebration in every spoonful.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, straightforward ingredients that each play a crucial role in the final flavor and texture of the soup. From the luscious creaminess of milk to the boldness of sharp cheddar and the savory crunch of bacon, every component works harmoniously to create a memorable dish.
- Bacon (½ lb): Choose thick-cut for extra smoky flavor and satisfying texture.
- Onion (1 medium): Finely chopped to add sweetness and balance to the soup.
- Celery ribs (3): Finely chopped to contribute a subtle earthiness and crunch.
- Garlic (2 cloves): Minced to infuse a gentle warmth into the base.
- Butter (4 tablespoons or ¼ cup): For richness and to help build the roux.
- All-purpose flour (1 cup): Essential for thickening the soup to that perfect creamy consistency.
- Chicken stock (3 cups): Adds savory depth and a delicate base flavor.
- Milk (4 cups): Creates that smooth, velvety texture that makes the soup so comforting.
- Sharp cheddar cheese (1 lb): The star ingredient lending bold flavor and creaminess.
- Tabasco sauce (1 tablespoon): Just enough kick to elevate the overall taste.
- Worcestershire sauce (1 tablespoon): Adds umami and complexity.
- Pale or golden lager (½ cup): Preferably Canadian, this adds a unique maltiness that defines the soup.
- Kosher salt and freshly ground black pepper: To season perfectly.
- Chopped green onion or chives: Optional, but the fresh garnish adds vibrant color and a mild sharpness.
How to Make Canadian Cheese Soup with Bacon and Lager Recipe
Step 1: Cook the Bacon
Start by cooking the chopped bacon in a large Dutch oven or heavy-bottomed pot over medium heat. Let it brown gently for about 5 minutes until it’s just beginning to crisp but still tender enough to melt into the soup later. This step is crucial because the rendered bacon fat will be the flavorful base that carries all the other ingredients.
Step 2: Sauté the Vegetables
Once the bacon has released its fat and turned a lovely golden-brown, add the finely chopped onion, celery, garlic, and butter right into the same pot. Cook these together for about 5 minutes until the onion softens and becomes translucent. This builds layers of aroma and taste, creating a rich, savory foundation that will make your soup sing.
Step 3: Make the Roux
Sprinkle in the flour evenly over the sautéed veggies and bacon fat, stirring constantly. Cook the mixture for approximately 4 minutes, until it turns a golden hue and you detect a slightly nutty aroma. This roux is the magic that transforms the soup from thin to luxuriously thick and creamy.
Step 4: Add the Chicken Stock
Slowly whisk in the chicken stock to avoid lumps, and bring the soup to a gentle boil. Let it boil for one minute to activate the thickening process, then reduce the heat and let it simmer for 15 minutes. Stir occasionally to keep everything smooth and to let the flavors meld beautifully.
Step 5: Add Milk and Simmer
Pour in the milk and continue to simmer gently for another 15 minutes. Be careful not to boil at this stage to prevent curdling. This slow simmer allows the soup to develop a silky texture and mellow flavor, readying it for the cheesy goodness to come.
Step 6: Add Cheese and Flavorings
Remove the pot from heat before stirring in the shredded sharp cheddar cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper. Use an immersion blender to gently blend the soup until it’s mostly smooth but still has some texture. This step deepens the flavor and ensures the cheese melds perfectly without overheating.
Step 7: Finish with Beer
Last but not least, stir in your pale or golden lager. This final splash of beer adds that signature maltiness and a touch of brightness unique to this recipe. Taste and adjust the seasoning if needed, balancing salt, heat from the Tabasco, and the savory notes.
Step 8: Serve and Enjoy
Ladle your piping hot Canadian Cheese Soup with Bacon and Lager Recipe into bowls, ready for the garnishes and accompaniments. The enticing aroma alone is guaranteed to bring smiles around the table.
How to Serve Canadian Cheese Soup with Bacon and Lager Recipe
Garnishes
A sprinkle of chopped green onions or chives provides a fresh, beautiful green contrast and a little sharpness to brighten the creamy depths of the soup. Crispy bacon bits on top can add that extra crunch and smoky punch if you want to double down on the bacon love.
Side Dishes
This soup pairs wonderfully with crusty bread, like a toasted baguette or sourdough, perfect for dipping and soaking up every last drop. A simple green salad with a light vinaigrette balances the richness of the cheese soup, making the meal feel complete.
Creative Ways to Present
For a crowd-pleaser, serve the soup in individual bread bowls or hollowed-out small round loaves. You can also top it with a swirl of cream or drizzle a bit of extra virgin olive oil for a touch of elegance. If you’re aiming for fun, add tiny grilled cheese croutons on top for a playful nod to the classic pairing.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Canadian Cheese Soup with Bacon and Lager Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, and the flavors often meld even more with a little rest.
Freezing
This soup freezes beautifully, making it a perfect make-ahead meal. Transfer cooled soup into freezer-safe containers, leaving some headspace for expansion. Freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low heat, stirring often to prevent scorching and to maintain that smooth, creamy texture. Add a splash of milk or stock if the soup thickens too much during storage or freezing.
FAQs
Can I use a different type of cheese?
Absolutely! While sharp cheddar is traditional and gives a wonderful bold flavor, you can experiment with varieties like smoked gouda or a mild cheddar blend to suit your taste preferences. Just keep in mind the melting characteristics of the cheese.
Is it essential to use Canadian lager?
Using a Canadian lager enhances authenticity and adds a distinctive maltiness, but if you can’t find one, any pale or golden lager will work nicely. Just avoid dark or flavored beers that might overpower the soup.
Can I make this soup vegetarian?
You can make a vegetarian version by substituting vegetable stock for chicken stock and leaving out the bacon or using a smoky seasoning alternative. However, the bacon adds a lot to the character of the soup, so consider adding smoked paprika or liquid smoke for depth.
How do I prevent the soup from becoming grainy?
To keep your soup smooth and velvety, be sure to stir constantly while making the roux and avoid boiling once the milk is added. Also, blend gently after adding the cheese and avoid overheating, which can cause the cheese to separate.
Can I prepare parts of this recipe in advance?
Definitely! You can cook the bacon and sauté the vegetables a day ahead and store them in the fridge. When ready, proceed with making the roux and the rest of the soup, which will save you time on busy days.
Final Thoughts
There’s something truly special about cozying up with a bowl of homemade Canadian Cheese Soup with Bacon and Lager Recipe. Its rich flavors, creamy texture, and that subtle beer-infused twist make it a standout that’s well worth the effort. I can’t wait for you to try this at home and share the joy of this classic Canadian comfort food with your loved ones.
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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 is a comforting blend of crispy bacon, sautéed vegetables, sharp cheddar cheese, and a splash of Canadian lager. Crafted with a velvety roux, simmered chicken stock, and flavorful seasonings like Tabasco and Worcestershire sauces, this soup delivers a warming, cheesy indulgence perfect for any season.
Ingredients
Meat
- ½ lb bacon, chopped
Vegetables
- 1 medium onion, finely chopped
- 3 celery ribs, finely chopped
- 2 cloves garlic, minced
- Chopped green onion or chives, for serving (optional)
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
Instructions
- Cook the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until just browned, about 5 minutes. This renders the fat and adds a smoky base flavor to the soup.
- Sauté Veggies: Add finely chopped onion, celery, garlic, and the butter to the pot with the bacon. Cook until the onion is soft and translucent, about 5 more minutes, allowing the vegetables to soften and the flavors to meld.
- Make the Roux: Sprinkle the all-purpose flour over the cooked vegetables and bacon. Stir constantly and cook for about 4 minutes until the flour is golden and develops a slightly nutty aroma. This roux will thicken the soup.
- Add Stock: Slowly whisk in the chicken stock to prevent lumps. Bring the mixture to a boil, then boil for 1 minute before reducing heat to a simmer. Let it simmer for 15 minutes, stirring occasionally, so the soup thickens and flavors deepen.
- Add Milk: Pour in the milk and continue to simmer the soup without boiling for another 15 minutes, which creates a creamy texture and blends all flavors smoothly.
- Add Cheese & Flavorings: Remove the pot from heat. Stir in the grated sharp cheddar cheese, Tabasco sauce, Worcestershire sauce, salt, and freshly ground black pepper. Use an immersion blender to blend the soup until mostly smooth, ensuring a creamy consistency with some texture.
- Finish with Beer: Stir in the pale or golden lager, preferably Canadian, for a subtle hoppy note that enhances the soup’s complexity. Taste the soup and adjust seasoning if needed.
- Serve: Ladle the hot soup into bowls and garnish with chopped green onions or chives if desired. Serve immediately for a comforting meal.
Notes
- Use sharp cheddar cheese for a bold, full flavor that melts well.
- Do not boil the soup after adding milk to prevent curdling.
- The beer adds a unique depth but can be omitted for a milder flavor.
- Leftovers keep well refrigerated for 2-3 days and can be reheated gently on the stovetop.
- For a vegetarian version, substitute chicken stock with vegetable broth and omit bacon or use a smoky vegetarian alternative.
