Canadian Cheese Soup

 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 chicken stock (low-sodium recommended)

4 cups whole milk

1 lb sharp aged cheddar cheese, freshly grated (avoid pre-shredded—it contains anti-caking agents that make the soup grainy)

1 tablespoon Tabasco sauce

1 tablespoon Worcestershire sauce

½ cup pale or golden lager (a Canadian favorite like Molson Canadian, Labatt Blue, or a local craft lager works beautifully)

Kosher salt and freshly ground black pepper, to taste

For garnish (optional): Chopped green onions or fresh chives

Instructions

Render the Bacon

In a large heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until crisp and lightly browned (about 5 minutes). Use a slotted spoon to transfer bacon to a paper towel–lined plate, reserving the drippings in the pot.

Sauté the Aromatics

Add the onion, celery, and garlic to the bacon fat. Cook for 3–4 minutes until softened. Stir in the butter and continue cooking until the onion is translucent (about 5 minutes total).

Build the Roux

Sprinkle in the flour and stir constantly with a wooden spoon for 3–4 minutes, until the mixture turns golden and emits a nutty aroma. This cooks out the raw flour taste and forms the soup’s creamy base.

Simmer the Base

Gradually whisk in the chicken stock, scraping up any browned bits. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, stirring occasionally, to thicken and meld flavors.

Add the Milk

Slowly pour in the milk, stirring to combine. Simmer gently for another 15 minutes—do not boil, as high heat can cause the milk to curdle.

Melt in the Cheese & Seasonings

Remove the pot from heat. Stir in the grated cheddar until fully melted and smooth. Add the reserved bacon, Tabasco, Worcestershire sauce, and season with salt and pepper to taste.

Blend for Silkiness

Use an immersion blender to purée the soup until mostly smooth (leave a few veggie flecks for texture if desired). Alternatively, blend in batches in a countertop blender—vent the lid to avoid steam pressure.

Finish with Beer

Stir in the lager just before serving. Taste and adjust seasoning—beer can enhance saltiness, so go easy on added salt.

Serve Warm

Ladle into bowls and top with a sprinkle of green onions or chives. Serve immediately with crusty bread or soft pretzels for dipping.

Serving Suggestions

Pair with a simple arugula salad dressed in apple cider vinaigrette

Offer alongside grilled cheese sandwiches for the ultimate comfort duo

Serve in hollowed-out bread bowls for a festive presentation

Garnish with extra shredded cheddar or a drizzle of hot sauce for heat lovers

Frequently Asked Questions

Can I make this vegetarian?

Yes! Omit bacon, use olive oil or butter instead of bacon fat, and swap chicken stock for vegetable broth. The flavor will be milder but still delicious.

Can I use a different beer?

Stick with a light lager or pale ale. Avoid dark, bitter, or overly hoppy beers—they can overpower the cheese.

Can I freeze leftovers?

Dairy-based soups don’t freeze well—the texture may separate. But it keeps refrigerated for 3–4 days and reheats gently on the stovetop with a splash of milk.

Why freshly grated cheese?

Pre-shredded cheese contains cellulose, which prevents smooth melting. Freshly grated ensures a silky, lump-free soup.

Allergy Information

Contains: Dairy, gluten (flour), eggs (in some Worcestershire sauces—check label)

May contain: Soy (in some broths)

Not suitable for those with dairy or gluten allergies unless substitutions are made

Vegetarian option: Yes, with modifications

Always verify labels on broth, Worcestershire, and beer for allergens.

Nutrition Facts

(Per serving, recipe serves 6)

Calories: 580

Protein: 28g

Fat: 34g (Saturated: 19g)

Carbohydrates: 38g

Fiber: 2g

Sugar: 12g

Sodium: 980mg

Values may vary based on cheese, bacon, and broth brands.

This Canadian Cheese Soup is more than a recipe—it’s a tribute to the bold, unpretentious comfort food that defines cold-weather cooking across the Great White North. Rich without being heavy, complex yet simple to make, it’s the kind of dish that invites you to linger at the table, wrapped in warmth and good company. So grab your Dutch oven, pour a cold lager, and let this golden bowl of cheesy goodness carry you through the chill—one savory spoonful at a time.