Canadian Beer Cheese Soup
This fabulous Canadian Beer Cheese Soup is one of those versatile soups that can be served all year round. Perfect for a Sunday supper with some crusty bread, and delicious with a BLT or turkey sandwich as well. It is a fabulous fall soup, but I have served it even in the middle of summer with some boiled shrimp and french rolls on the side.
With one jalapeno in the recipe, it is slightly spicy but not overwhelmingly so. Finely chopped veggies are simmered in chicken broth which adds texture and great flavor to the base. Then bacon lends a smokiness, which, combined with sharp cheddar cheese, makes it the epitome of comfort food.
Canadian Beer Cheese Soup is one of those recipes that comes together in about 30-45 minutes total but tastes like it took you all day to prepare. If you have a food processor, the vegetable chopping is a breeze. I definitely recommend using one for this recipe.
Another bonus with this soup is that if you have any leftovers, no problem. This soup freezes and reheats well. Again, so versatile! This recipe is a keeper and one I make on a regular basis. So comforting and delicious!
Canadian Beer Cheese Soup
Ingredients
- 1 onion chopped fine
- 2-3 carrots chopped fine
- 2-3 celery stalks chopped fine
- 1 red or green bell pepper seeded and chopped fine
- 1 jalapeno chopped fine
- 3 cups chicken broth
- 8 strips bacon
- 1/3 cup butter
- 2/3 cup flour
- 3 cups whole milk
- 1 cup beer
- 1 pound sharp cheddar cheese freshly grated
- 1/2 cup heavy cream
- 1 tsp each, salt and black pepper
- chopped fresh parsley for garnish
Instructions
- If you have a food processor, the vegetable chopping is so simple! Place the veggies into the food processor and pulse to chop into very small pieces. Then place the chopped vegetables and the chicken broth into a large saucepan. Cover and simmer for 10 minutes over medium low heat.
- In the bottom of a large dutch oven or pot, saute the bacon until crisp. Remove from pot and drain on paper towels; when cool, crumble and set aside. Reserve the bacon fat in the pot and add butter. Over medium heat, melt the butter then stir in the flour with a whisk. Blend and cook until bubbly and smooth and light brown in color; this should only take a couple of minutes. Remove from heat.
- Whisk in the milk and beer. Heat over medium/medium high heat, whisking constantly, until mixture is hot, bubbling, and thickened somewhat. Stir in cheese.
- When cheese is fully melted, add the cooked vegetables and broth. Stir well with a large wooden spoon and then add cream, salt and pepper. When ready to serve, ladle into bowls and top with reserved crumbled bacon and freshly chopped parsley. Enjoy!