Canadian Cheese Soup

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Canadian Cheese Soup

A Bold, Velvety Bowl of Cold-Weather Comfort

There’s something unmistakably comforting about a pot of cheese soup simmering on the stove while the weather turns cold. This Canadian Cheese Soup captures that feeling perfectly — rich but not heavy, indulgent yet balanced, and deeply satisfying in a way only cheese, bacon, and a splash of beer can deliver.

Inspired by cozy Canadian pubs and farmhouse kitchens, this soup layers sharp aged cheddar with smoky bacon, tender vegetables, and a smooth roux-based broth. The subtle bitterness of a golden lager cuts through the richness, while Worcestershire and Tabasco quietly deepen the flavor without overwhelming it. It’s the kind of soup that makes people pause mid-spoonful and say, “What is in this?”

Serve it with crusty bread, pretzels, or grilled cheese, and you’ve got a meal that warms you from the inside out.

Why You’ll Love This Recipe

• Ultra-creamy without being overly heavy
• Sharp cheddar flavor that actually shines
• Bacon adds smoky depth, not grease
• One-pot recipe with simple techniques
• Perfect for winter dinners and gatherings
• Feels indulgent but still balanced

Ingredients

• ½ lb thick-cut bacon, chopped
• 1 medium yellow onion, finely diced
• 3 celery ribs, finely chopped
• 2 garlic cloves, minced
• ¼ cup (4 tbsp) unsalted butter
• 1 cup all-purpose flour
• 3 cups low-sodium chicken stock
• 4 cups whole milk
• 1 lb sharp aged cheddar cheese, freshly grated
• 1 tbsp Worcestershire sauce
• 1 tbsp Tabasco sauce (adjust to taste)
• ½ cup pale or golden lager
• Kosher salt and freshly ground black pepper, to taste

Optional Garnish

• Chopped green onions or fresh chives

Equipment Needed

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or whisk
• Measuring cups and spoons
• Immersion blender (or countertop blender)

Step-by-Step Instructions

1. Render the Bacon

Cook bacon in a large pot over medium heat until crisp. Remove with a slotted spoon and set aside, leaving drippings in the pot.

2. Sauté the Aromatics

Add onion, celery, and garlic to the bacon fat. Cook 3–5 minutes until softened. Add butter and stir until melted.

3. Build the Roux

Sprinkle flour evenly over vegetables. Stir constantly for 3–4 minutes until golden and nutty-smelling.

4. Simmer the Base

Gradually whisk in chicken stock. Bring to a gentle boil, then reduce heat and simmer 15 minutes to thicken.

5. Add the Milk

Slowly stir in milk. Simmer gently another 10–15 minutes. Do not boil.

6. Melt in the Cheese & Season

Remove from heat. Stir in grated cheddar until fully melted. Add bacon, Worcestershire, Tabasco, salt, and pepper.

7. Blend Until Silky

Blend with an immersion blender until smooth (or mostly smooth if you prefer texture).

8. Finish with Beer

Stir in lager just before serving. Taste and adjust seasoning.

Pro Tips

• Grate cheese fresh — pre-shredded cheese causes grainy soup
• Keep heat gentle once dairy is added
• Blend off heat for smoothest texture
• Add beer at the end to preserve flavor
• Taste before adding salt — cheese and bacon add plenty

Variations & Substitutions

• Vegetarian: Omit bacon, use butter + vegetable stock
• Extra sharp: Use white cheddar or add a bit of Gruyère
• Spicy: Add cayenne or extra hot sauce
• Gluten-free: Use GF flour blend or cornstarch slurry
• Alcohol-free: Skip beer and add extra stock

Serving, Pairing & Storage Guide

Serve With

• Crusty bread or pretzels
• Grilled cheese sandwiches
• Simple green salad

Storage

• Refrigerate up to 4 days in airtight container

Reheating

• Reheat gently on stovetop
• Add milk or stock if thickened

Freezing

• Not recommended (dairy may separate)

Frequently Asked Questions

Can I make this ahead?
Yes — flavors improve overnight.

Why is my soup grainy?
Heat was too high or cheese wasn’t freshly grated.

Can I skip the blender?
Yes, but texture will be chunkier.

What beer works best?
Light lager or pale ale — avoid hoppy beers.

Can I use pre-cooked bacon?
Yes, but you’ll miss the flavor from the drippings.

Canadian Cheese Soup

A rich, velvety cheddar soup with smoky bacon, tender vegetables, and a splash of golden lager for depth and warmth.

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Ingredients Equipment Method Notes

Ingredients

  

• ½ lb bacon chopped
• 1 onion diced
• 3 celery ribs chopped
• 2 garlic cloves minced
• ¼ cup butter
• 1 cup all-purpose flour
• 3 cups chicken stock
• 4 cups whole milk
• 1 lb sharp cheddar freshly grated
• 1 tbsp Worcestershire sauce
• 1 tbsp Tabasco
• ½ cup pale lager
• Salt & pepper to taste

Equipment

• Large pot or Dutch oven
• Wooden spoon or whisk
• immersion blender

Method

 

1. Cook bacon until crisp; set aside.
2. Sauté onion, celery, and garlic in drippings.
3. Add butter and flour; cook to golden roux.
4. Whisk in stock and simmer.
5. Add milk and simmer gently.
6. Remove from heat; melt in cheese.
7. Blend until smooth.
8. Stir in beer and serve warm.

Notes

Always grate cheese fresh

Keep heat low after dairy is added

Beer is added at the end for best flavor