Ingredients
- 6 slices bacon, chopped
- 3 tablespoons butter
- 1 medium onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2½ cups sharp cheddar cheese, freshly shredded
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- Salt, to taste
- Pinch of cayenne pepper, optional
Instructions
1. Cook the bacon:
Place the chopped bacon in a large soup pot over medium heat. Cook until browned and crispy. Transfer the bacon to a paper-towel-lined plate, leaving about 1 tablespoon of bacon drippings in the pot.
2. Sauté the vegetables:
Add the butter, onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables are tender. Add the garlic and cook for another 30 seconds.
3. Make the roux:
Sprinkle the flour over the vegetables. Stir continuously for about 2 minutes. This cooks away the raw flour taste and will give the soup its thick, creamy texture.
4. Add the broth:
Slowly pour in the chicken broth while whisking or stirring constantly. Bring to a gentle simmer and cook for 5–7 minutes, until slightly thickened.
5. Make it creamy:
Reduce the heat to medium-low. Stir in the milk, heavy cream, Dijon mustard, Worcestershire sauce, smoked paprika, garlic powder, and black pepper.
Let the soup gently heat for another 5 minutes. Do not allow it to boil once the dairy has been added.
6. Add the cheese:
Turn the heat to low. Add the shredded cheddar a handful at a time, stirring after each addition until completely melted before adding more.
Freshly grated cheese works much better than packaged shredded cheese because it melts more smoothly.
7. Finish:
Stir most of the crispy bacon back into the soup, reserving a little for the top. Taste and add salt or cayenne pepper if desired.
If the soup becomes too thick, stir in a splash of milk or chicken broth until it reaches your preferred consistency.
Serving
Ladle the hot Canadian Cheese Soup into bowls and sprinkle with the reserved crispy bacon. You can also add extra shredded cheddar, chopped green onions, or fresh parsley.
Serve with toasted sourdough, crusty French bread, crackers, or warm dinner rolls for dipping.
Servings: 6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: About 45 minutes
Tip: For an even deeper Canadian-inspired flavor, replace about ½ cup of the chicken broth with a mild lager or pale ale. Add it before the milk and simmer for several minutes before continuing.