Canadian Cheddar Cheese Soup
It’s hard to believe eating hot soup in Florida heat would be a cult classic, but here we are.
- ½ lb. bacon, cut into ½" pieces
- 1 red onion
- 3 celery stalks, cut into ¼" pieces
- 4 tbsp. butter
- 1 c. all-purpose flour
- 3 c. chicken stock
- 4 c. milk
- 1 lb. white cheddar, shredded
- 1 tbsp. hot sauce
- 1 tbsp. Worcestershire sauce
- Coarse salt
- Freshly ground black pepper
- ½ c. Canadian golden lager or any pale lager-style beer, at room temperature
- Cooked bacon bits, for garnish
- Chopped scallions or chives, for garnish
- Cook Bacon: In a 4- or 5-quart Dutch oven over medium heat, cook bacon, stirring occasionally, until lightly crisp, 5 minutes.
- Simmer Soup: Add red onion, celery, and butter and cook over medium heat until onion is soft, 5 minutes. Add flour and cook, stirring constantly, 4 minutes. Whisk in chicken stock and bring to boil for 1 minute, then reduce heat and simmer, stirring occasionally, 15 minutes.
- Add Milk: Add milk, continue simmering, 15 minutes more. Do not boil mixture after adding milk.
- Blend Soup: Remove from heat, add cheese, hot sauce, Worcestershire, salt, and pepper. Use an immersion blender to mix until cheese melts and soup is smooth. Stir in beer. If the soup is too thick, thin with some warm milk or beer.
- Garnish Soup: Serve immediately, garnished with bacon bits and chopped scallions or chives.