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Canadian Cheddar Cheese Soup

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  • Prep Time: 15 minutes

  • Cook Time: 30 minutes

  • Total Time: 45 minutes

  • Servings: 6 servings

  • Course: Soup / Main

  • Cuisine: Canadian

Equipment Needed

  • Heavy-bottomed Dutch oven or large soup pot

  • Wooden spoon or silicone spatula

  • Whisk

  • Immersion blender (optional, for a super-smooth texture)

  • Cheese grater (hand-grating is essential for smooth melting)

  • Ladle

Ingredients

The Flavor Base

  • Smoked Bacon: 6 thick-cut slices, diced

  • Unsalted Butter: 3 tablespoons (45 g)

  • Yellow Onion: 1 medium, finely diced

  • Celery: 2 stalks, finely chopped

  • Carrots: 2 medium, finely peeled and minced

  • Garlic: 3 cloves, minced

The Thickener & Liquid Base

  • All-Purpose Flour: ½ cup (65 g)

  • Low-Sodium Chicken Broth: 3 cups (720 ml)

  • Canadian Pale Ale or Lager: ¾ cup (180 ml) (optional; substitute with additional chicken broth)

  • Whole Milk: 2 cups (480 ml), warmed

  • Heavy Cream: ½ cup (120 ml)

The Cheese & Seasonings

  • Sharp Canadian White Cheddar: 4 cups (approx. 400 g / 14 oz), freshly grated

  • Dijon Mustard: 1 teaspoon

  • Worcestershire Sauce: 1 teaspoon

  • Tabasco or Cayenne Pepper: 2–3 dashes (optional, for gentle heat)

  • Fresh Thyme: 1 teaspoon, leaves only

  • Kosher Salt: 1 teaspoon (adjust to taste)

  • Freshly Ground Black Pepper: ½ teaspoon

Garnish

  • Reserved crispy bacon bits

  • Fresh chives or green onions, finely sliced

  • Extra shredded aged white cheddar

Step-by-Step Instructions

Step 1: Render the Bacon

  1. Place a large Dutch oven over medium heat.

  2. Add the diced bacon and cook slowly, stirring occasionally, until deeply browned and crispy (about 6 to 8 minutes).

  3. Using a slotted spoon, transfer the crispy bacon to a paper-towel-lined plate. Set aside, reserving 2 tablespoons of bacon grease in the pot (drain the rest if excessive).

Step 2: Sauté the Aromatics

  1. Add 3 tablespoons of unsalted butter to the bacon grease over medium heat.

  2. Once the butter melts, add the diced onion, celery, and carrots.

  3. Cook the vegetables for 6 to 8 minutes, stirring frequently, until soft, translucent, and fragrant. Avoid letting them brown heavily.

  4. Stir in the minced garlic and fresh thyme. Sauté for another 60 seconds until aromatic.

Step 3: Create the Roux

  1. Sprinkle the ½ cup of all-purpose flour evenly over the sautéed vegetables.

  2. Stir vigorously with a wooden spoon for 2 full minutes to coat the vegetables and cook out the raw flour taste. The mixture will form a thick paste.

Step 4: Deglaze and Build the Liquid Base

  1. Slowly pour in the Canadian ale while whisking constantly to prevent lumps and lift any browned bits from the bottom of the pot. Simmer for 1 minute until slightly reduced.

  2. Gradually pour in the chicken broth in a steady stream, whisking continuously until the mixture is smooth and combined.

  3. Pour in the warm whole milk and heavy cream while stirring gently.

  4. Bring the soup to a gentle boil over medium-high heat, then immediately reduce the heat to low. Let it simmer gently, uncovered, for 10 to 12 minutes until slightly thickened. Stir frequently to prevent scorching at the base.

Step 5: Puree (Optional)

  • For a velvety, uniform texture, use an immersion blender to puree the soup until smooth, or leave it slightly textured if you prefer small bits of vegetables.

Step 6: Melt the Cheddar & Season

  1. Turn the heat down to the lowest possible setting or remove the pot from the heat completely.

  2. Stir in the Worcestershire sauce, Dijon mustard, Tabasco/cayenne, kosher salt, and black pepper.

  3. Add the grated Canadian white cheddar one handful at a time, whisking gently in one direction until completely melted before adding the next batch.

  4. Fold in half of the reserved crispy bacon bits. Taste and adjust salt and pepper if needed.

Step 7: Serve

  • Ladle the hot soup into warm bowls.

  • Top each bowl with the remaining crispy bacon bits, fresh chopped chives, and a light sprinkle of extra grated cheddar. Serve immediately with warm crusty bread or soft pretzel bites.

Pro Cooking Tips for Success

  • Always Grate Fresh Cheese: Pre-shredded packaged cheeses contain anti-caking agents (like potato starch or cellulose) that prevent smooth melting and cause a grainy texture. Buy a block of sharp white cheddar and grate it yourself.

  • Temperature Control: Never boil the soup after adding the cheese. Excessive heat causes the dairy fats to separate from the proteins, turning the soup oily and gritty.

  • The Role of Beer: A mild Canadian ale or lager provides subtle acidity and earthiness that cuts through the rich dairy. If you prefer to cook without alcohol, simply replace it with equal parts chicken broth.

Storage & Reheating Instructions

  • Refrigeration: Allow leftovers to cool to room temperature, transfer to airtight glass containers or mason jars, and store in the refrigerator for up to 4 days.

  • Reheating: Reheat gently in a saucepan over low heat, stirring frequently with a whisk. If the soup has thickened too much in the fridge, whisk in a splash of warm milk or broth to restore its original consistency.

  • Freezing: Cream- and cheese-based soups do not freeze well, as dairy emulsions tend to break and become grainy when thawed. It is best enjoyed fresh or from the refrigerator.

Nutritional Information

Serving Size: 1 generous bowl (approx. 350 ml / 1.5 cups) | Yields: 6 servings

Metric Amount Per Serving % Daily Value*
Calories 520 kcal —
Total Fat 38 g 49%
Saturated Fat 21 g 105%
Trans Fat 0.5 g —
Cholesterol 115 mg 38%
Sodium 890 mg 39%
Total Carbohydrates 18 g 7%
Dietary Fiber 1.5 g 5%
Total Sugars 6 g —
Protein 24 g 48%
Calcium 580 mg 45%
Potassium 340 mg 7%
Iron 1.8 mg 10%
Vitamin A 220 mcg 24%

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