The “Great White North” Cheddar Soup
This is a “sturdy” soup. It’s meant to be served with a heavy loaf of bread (preferably pretzel bread) for dipping.
| Category | Details |
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Yield | 4–6 servings |
🍴 Ingredients
- ½ lb Smoked bacon, finely chopped
- 3 tbsp Butter
- 1 Small red onion, finely diced
- 2 Celery stalks, finely diced
- ½ cup All-purpose flour
- 3 cups Chicken broth (low sodium)
- 2 cups Whole milk (or half-and-half for extra richness)
- 1 cup Canadian Ale (Moosehead is traditional)
- 1 lb Extra-sharp white Cheddar cheese, grated
- 1 tsp Dry mustard & ½ tsp Smoked paprika
- 1 tbsp Worcestershire sauce
- Salt and White Pepper (to keep the color uniform)
👩🍳 Instructions
1. The Smoky Foundation
- In a large Dutch oven, fry the chopped bacon until crisp. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
- Add the butter, onion, and celery. Sauté over medium heat until the vegetables are translucent.
2. The Golden Roux
- Sprinkle the flour over the vegetables. Whisk constantly for 2 minutes to cook out the raw flour taste—it should look like a thick, pale paste.
- Slowly whisk in the chicken broth and milk, ensuring no lumps remain.
3. The Ale & Spice
- Pour in the Canadian Ale and add the dry mustard, paprika, and Worcestershire sauce.
- Bring to a very gentle simmer and cook for 10 minutes until thickened.
4. The Cheese Melt
- Turn the heat to LOW. This is crucial.
- Add the shredded white cheddar one handful at a time, whisking constantly until completely melted before adding the next.
- Once the soup is smooth, stir in half of the crispy bacon.
5. The Finish
- Taste before adding salt (the cheese and bacon are already salty!). Season with white pepper and garnish with the remaining bacon and a few fresh chives.
The “Non-Alcoholic” Swap: If you prefer not to use beer, replace the ale with an equal amount of sparkling apple cider (non-alcoholic). The acidity and carbonation mimic the beer’s effect on the cheese, giving you that same depth of flavor without the hops.