Le Cellier Canadian Cheddar Cheese Soup Recipe

Introduction

This Canadian Cheddar Cheese Soup from Le Cellier is rich, creamy, and full of comforting flavors. With crispy bacon, sharp cheddar, and a touch of beer for depth, it’s perfect for chilly days or whenever you need a hearty, satisfying bowl.

Ingredients

• 1/2 lb. bacon plus more for garnish
• 1 medium red onion, finely chopped
• 3 celery ribs, finely chopped
• 4 tablespoons butter
• 1 cup flour
• 3 cups chicken stock
• 4 cups milk
• 1 lb. grated white cheddar cheese
• 1 tablespoon Tabasco sauce
• 1 tablespoon Worcestershire sauce
• 1/2 cup warm beer
• Chopped scallions for garnish

Instructions

1. Step 1: In a 4 or 5 quart Dutch oven, cook the bacon until it’s crispy. Remove and set aside, leaving the bacon fat in the pot.
2. Step 2: Add the butter, celery, and onions to the pot. Sauté until the onions are soft and translucent, about 5 minutes.
3. Step 3: Whisk in the flour and stir constantly for about 4 minutes to cook the flour and form a roux.
4. Step 4: Gradually add the chicken stock while continuing to whisk, then bring the mixture to a boil.
5. Step 5: Reduce heat, add the milk and warm beer, and let simmer gently for about 15 minutes. Avoid boiling once the milk is added to prevent curdling.
6. Step 6: Turn off the heat and stir in the grated cheddar cheese, Tabasco sauce, and Worcestershire sauce until smooth.
7. Step 7: Garnish with crumbled bacon and chopped scallions before serving.

Tips & Variations

• Use sharp white cheddar for a tangier flavor or substitute with mild cheddar for a creamier taste.
• For a vegetarian version, substitute vegetable broth for the chicken stock and omit the bacon.
• Warm the beer before adding to avoid cooling the soup and to help blend the flavors smoothly.
• Serve with crusty bread or oyster crackers to complement the creamy texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent the cheese from separating. Avoid boiling during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance and tastes even better after the flavors meld. Just reheat gently before serving.

What type of beer works best in this recipe?

A mild, warm beer like a lager or ale works best to add depth without overpowering the cheddar flavor.

Le Cellier Canadian Cheddar Cheese Soup Recipe

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★★★★★

4.7 from 83 reviews

Le Cellier Canadian Cheddar Cheese Soup is a rich and creamy soup featuring crispy bacon, tender celery and onions, and sharp white cheddar cheese, enriched with beer and a touch of Tabasco and Worcestershire sauce for depth and a mild kick. This comforting soup is perfect as an appetizer or a cozy meal on cooler days.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Canadian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1/2 lb. bacon plus more for garnish
• 1 medium red onion, finely chopped
• 3 celery ribs, finely chopped
• 4 tablespoons butter
• 1 cup flour
• 3 cups chicken stock
• 4 cups milk
• 1 lb. grated white cheddar cheese
• 1 tablespoon Tabasco sauce
• 1 tablespoon Worcestershire sauce
• 1/2 cup warm beer
• Chopped scallions for garnish

Instructions

1. Cook the Bacon: In a 4 or 5 quart Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pot.
2. Sauté Vegetables: Add butter, chopped celery, and onions to the Dutch oven with the bacon fat. Sauté until the onions are soft and translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Add Flour: Whisk in the flour to the vegetables and cook constantly for about 4 minutes to form a roux and eliminate the raw flour taste.
4. Incorporate Chicken Stock: Gradually add the chicken stock to the roux while continuously whisking to prevent lumps. Bring the mixture to a boil.
5. Add Milk and Beer, Simmer: Reduce the heat to medium-low and stir in the milk and warm beer. Allow the soup to simmer gently for about 15 minutes, ensuring it does not boil to prevent curdling.
6. Mix in Cheese and Sauces: Turn off the heat, then stir in the grated white cheddar cheese until melted and smooth. Add the Tabasco and Worcestershire sauces for added flavor and stir well.
7. Garnish and Serve: Ladle the soup into bowls and garnish with crumbled crispy bacon and chopped scallions. Serve immediately.

Notes

• Do not boil the soup after adding milk to avoid curdling.
• Use warm beer to prevent shocking the temperature of the soup and to aid flavor infusion.
• Adjust the amount of Tabasco sauce to modify the spice level to your preference.
• Grate the cheddar cheese finely to ensure it melts smoothly into the soup.
• This soup pairs well with crusty bread or a simple green salad.

Keywords: Canadian cheddar cheese soup, bacon cheddar soup, creamy cheese soup, beer cheese soup, Le Cellier recipe