A Bold, Velvety Bowl of Cold-Weather Comfort
There’s something deeply comforting about a pot of cheese soup gently simmering on the stove as the weather turns cold. This Canadian Cheese Soup captures that feeling perfectly—rich without being heavy, indulgent yet balanced, and packed with layered flavor from sharp cheddar, smoky bacon, and a splash of golden lager.
Inspired by cozy Canadian pubs and farmhouse kitchens, this soup starts with a classic roux-based broth, then builds depth with tender vegetables, aged cheddar, Worcestershire, and just enough heat from Tabasco to keep things interesting. The beer cuts through the richness without overpowering, creating a smooth, savory soup that makes people pause mid-spoonful and ask, “What’s in this?”
Serve it with crusty bread, soft pretzels, or a grilled cheese sandwich, and you’ve got a meal that truly warms you from the inside out.
Why You’ll Love This Recipe
- Ultra-creamy without feeling heavy
- Bold sharp cheddar flavor that shines
- Smoky bacon adds 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
In a large pot over medium heat, cook bacon until crisp. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Sauté the Aromatics
Add onion, celery, and garlic to the bacon fat. Cook for 3–5 minutes until softened. Add butter and stir until melted.
3. Build the Roux
Sprinkle flour evenly over the vegetables. Stir constantly for 3–4 minutes, until the roux turns lightly golden and smells nutty.
4. Simmer the Base
Gradually whisk in the chicken stock. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, allowing the soup to thicken.
5. Add the Milk
Slowly stir in the milk. Simmer gently for another 10–15 minutes. Do not boil.
6. Melt in the Cheese & Season
Remove from heat. Stir in grated cheddar until fully melted and smooth. Add reserved bacon, Worcestershire sauce, Tabasco, salt, and pepper.
7. Blend Until Silky
Use an immersion blender to blend until smooth (or partially smooth if you prefer texture).
8. Finish with Beer
Stir in the lager just before serving. Taste and adjust seasoning as needed.
Pro Tips for the Best Cheese Soup
- Always grate cheese fresh—pre-shredded cheese can cause graininess
- Keep heat gentle once dairy is added
- Blend off heat for the smoothest texture
- Add beer at the end to preserve its flavor
- Taste before salting—bacon and cheese add plenty
Variations & Substitutions
- Vegetarian: Omit bacon, use butter and vegetable stock
- Extra Sharp: Use white cheddar or add a little Gruyère
- Spicy: Add cayenne or extra hot sauce
- Gluten-Free: Use a gluten-free flour blend or cornstarch slurry
- Alcohol-Free: Skip beer and add extra stock
Serving, Storage & Reheating
Serve With
- Crusty bread or soft pretzels
- Grilled cheese sandwiches
- A simple green salad
Storage
- Refrigerate in an airtight container for up to 4 days
Reheating
- Reheat gently on the stovetop
- Add a splash of milk or stock if thickened
Freezing
- Not recommended (dairy-based soups may separate)
Frequently Asked Questions
Can I make this ahead of time?
Yes. The flavor actually improves overnight.
Why is my soup grainy?
The heat was too high or the cheese wasn’t freshly grated.
Can I skip blending?
Yes, but the texture will be chunkier.
What beer works best?
Light lagers or pale ales—avoid heavily hoppy beers.
Can I use pre-cooked bacon?
Yes, but you’ll miss the depth from the bacon drippings.
