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Canadian Cheese Soup with Lager and Bacony Delights Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 25 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Canadian

Description

This hearty Canadian Cheese Soup combines smoky bacon, sharp cheddar, and a splash of Canadian lager for a rich and comforting bowl perfect for chilly days. Slowly cooked to develop deep flavors, it’s creamy, slightly spicy, and topped with fresh green onions for a touch of brightness.

Ingredients

Meat and Dairy

  • ½ lb bacon, chopped
  • 4 tablespoons (¼ cup) butter
  • 4 cups milk
  • 1 lb sharp cheddar cheese, grated

Vegetables & Aromatics

  • 1 medium onion, finely chopped
  • 3 celery ribs, finely chopped
  • 2 cloves garlic, minced

Dry Ingredients & Seasonings

  • 1 cup all-purpose flour
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon Worcestershire sauce

Liquids

  • 3 cups chicken stock
  • ½ cup pale or golden lager (preferably Canadian)

Instructions

  1. 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 gives the soup a smoky base.
  2. Sauté Veggies: Add the finely chopped onion, celery, garlic, and butter to the pot with the bacon. Cook, stirring occasionally, until the onion is soft and translucent, roughly 5 minutes, allowing the flavors to meld.
  3. Make the Roux: Sprinkle in the all-purpose flour and stir constantly for about 4 minutes. Cook until the flour is golden and emits a slightly nutty aroma, which builds the soup’s thickening base.
  4. Add Stock: Slowly whisk in the chicken stock to avoid lumps. Increase heat to bring the mixture to a boil, boil for 1 minute, then reduce heat and simmer gently for 15 minutes, stirring occasionally to thicken the soup.
  5. Add Milk: Pour in the milk and continue to simmer, ensuring the soup does not boil, for another 15 minutes. This step enriches the soup and balances the flavors.
  6. Add Cheese & Flavorings: Remove the pot from heat. Stir in the shredded sharp cheddar cheese, Tabasco sauce, Worcestershire sauce, and season with kosher salt and freshly ground black pepper to taste. Use an immersion blender to blend the soup until mostly smooth, ensuring a creamy texture.
  7. Finish with Beer: Stir in the pale or golden Canadian lager. Taste and adjust the seasoning if necessary to balance the heat and saltiness.
  8. Serve: Ladle the hot soup into bowls and garnish with chopped green onions or chives if desired for a fresh, vibrant touch.

Notes

  • Use sharp cheddar for the best flavor and good melting quality.
  • The immersion blender helps achieve a creamy texture but leaving some chunks adds character.
  • Adjust Tabasco and Worcestershire sauce according to your heat and savory preference.
  • For a vegetarian version, substitute chicken stock with vegetable broth and omit bacon.
  • This soup reheats well and can be thickened with a little extra milk if needed.

Find it online: https://slsrecipes.com/canadian-cheese-soup-with-lager-and-bacony-delights-recipe/