Print

Canadian Cheddar Cheese Soup Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastybella.com/canadian-cheddar-cheese-soup-recipe/