Canadian Cheddar Cheese Soup Recipe

Introduction

Canadian Cheddar Cheese Soup is a rich, creamy delight perfect for cozy nights. Made with smoky bacon, sharp white cheddar, and a touch of lager, it offers a comforting blend of flavors that warms the soul.

Ingredients

• 1/2 lb. bacon, cut into 1/2″ pieces
• 1 red onion
• 3 celery stalks, cut into 1/4″ pieces
• 4 tbsp. butter
• 1 cup all-purpose flour
• 3 cups chicken stock
• 4 cups milk
• 1 lb. white cheddar, shredded
• 1 tbsp. hot sauce
• 1 tbsp. Worcestershire sauce
• Coarse salt
• Freshly ground black pepper
• 1/2 cup Canadian golden lager or any pale lager-style beer, at room temperature
• Cooked bacon bits, for garnish
• Chopped scallions or chives, for garnish

Instructions

1. Step 1: In a 4- or 5-quart Dutch oven over medium heat, cook the bacon pieces, stirring occasionally, until they are lightly crisp, about 5 minutes.
2. Step 2: Add the red onion, celery, and butter to the pot. Cook over medium heat until the onion is soft, about 5 minutes.
3. Step 3: Sprinkle in the flour and cook, stirring constantly, for 4 minutes to form a roux.
4. Step 4: Whisk in the chicken stock and bring the mixture to a boil. Let it boil for 1 minute, then reduce the heat and simmer, stirring occasionally, for 15 minutes.
5. Step 5: Stir in the milk and continue simmering gently for 15 more minutes. Avoid boiling after adding the milk.
6. Step 6: Remove the pot from heat. Add the shredded cheese, hot sauce, Worcestershire sauce, salt, and pepper. Use an immersion blender to blend the soup until smooth and the cheese is melted.
7. Step 7: Stir in the room temperature beer. If the soup feels too thick, thin it with a little warm milk or beer.
8. Step 8: Serve the soup immediately, garnished with cooked bacon bits and chopped scallions or chives.

Tips & Variations

• Use sharp or extra-sharp white cheddar for a more pronounced cheese flavor.
• For a richer soup, substitute part of the milk with heavy cream.
• If you don’t have an immersion blender, transfer the soup in batches to a regular blender to puree carefully.
• Swap the beer for apple cider for a non-alcoholic twist with a subtle sweetness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently to prevent scorching. If the soup thickens too much when chilled, thin with a splash of milk or chicken stock while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute white cheddar with sharp yellow cheddar, Gruyère, or a blend of cheeses for a unique flavor profile.

Is it necessary to add beer?

The beer adds depth and subtle bitterness that complements the cheddar, but you can omit it or replace it with chicken stock or apple cider if preferred.

Canadian Cheddar Cheese Soup Recipe

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★★★★★

4.5 from 101 reviews

This Canadian Cheddar Cheese Soup is a rich, comforting dish featuring crispy bacon, tender vegetables, and creamy cheddar melted into a smooth, flavorful broth. Enhanced with a touch of beer and spices, it makes a perfect cozy meal for chilly days.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Canadian

Ingredients

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Base Ingredients

• 1/2 lb. bacon, cut into 1/2” pieces
• 1 red onion, diced
• 3 celery stalks, cut into 1/4” pieces
• 4 tbsp. butter
• 1 cup all-purpose flour
• 3 cups chicken stock
• 4 cups milk
• 1 lb. white cheddar, shredded
• 1 tbsp. hot sauce
• 1 tbsp. Worcestershire sauce
• Coarse salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup Canadian golden lager or any pale lager-style beer, at room temperature

Garnish

• Cooked bacon bits
• Chopped scallions or chives

Instructions

1. Cook Bacon: In a 4- or 5-quart Dutch oven over medium heat, cook the bacon pieces, stirring occasionally, until they are lightly crisp, about 5 minutes. Remove some bacon for garnish if desired.
2. Sauté Vegetables and Make Roux: Add the diced red onion, celery, and butter to the bacon fat in the Dutch oven. Cook over medium heat until the onion softens, approximately 5 minutes. Sprinkle in the flour and cook, stirring constantly, for another 4 minutes to cook out the raw flour flavor while forming a roux.
3. Add Chicken Stock and Simmer: Slowly whisk the chicken stock into the roux mixture. Bring to a boil for 1 minute, then reduce heat and let the soup simmer gently, stirring occasionally, for 15 minutes to thicken and develop flavor.
4. Add Milk and Continue Simmering: Pour in the milk and continue to simmer the soup for an additional 15 minutes. Avoid boiling after adding the milk to prevent curdling.
5. Blend and Incorporate Cheese and Flavorings: Remove the pot from heat. Stir in shredded white cheddar, hot sauce, Worcestershire sauce, coarse salt, and freshly ground black pepper. Use an immersion blender to blend the soup until smooth and the cheese has fully melted. Stir in the beer to add a subtle, malty depth. If the soup is too thick, thin it with warm milk or beer to desired consistency.
6. Garnish and Serve: Ladle the soup into bowls and garnish with reserved crispy bacon bits and chopped scallions or chives. Serve immediately for best flavor and texture.

Notes

• Use white cheddar for a sharp, creamy flavor that complements the beer and spices.
• If you prefer a vegetarian version, substitute chicken stock with vegetable stock and omit bacon.
• Do not boil the soup after adding milk to prevent curdling.
• The beer adds complexity but can be omitted or replaced with additional chicken stock if desired.
• Immersion blender ensures a smooth texture but you can also carefully blend in batches using a regular blender.
• Leftover soup can be refrigerated for up to 3 days and reheated gently.

Keywords: cheddar cheese soup, Canadian soup, creamy cheese soup, bacon cheese soup, comfort food, chowder