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
Scale
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.
