Canadian Cheddar Soup
This Canadian Cheddar soup, topped with crisp-fried bacon bits, is comforting and hearty. It will remind you of a pub-style soup, minus the lager.
Ingredients
- 3 slices bacon cut into 3/4-inch pieces
- 1 tablespoon unsalted butter
- 1/4 cup shallot finely diced
- 1/4 cup celery finely diced
- 1 clove garlic minced
- 2 tablespoon flour
- 1 1/2 cups chicken bone broth
- 1 1/2 cups high protein milk (2% fairlife)
- 4 ounces sharp white cheddar cheese freshly shredded
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce to taste
- 1/4 teaspoon grainy dijon mustard
- to taste pepper
Instructions
- Cook bacon in a saucepan over medium heat until crisp, about 5 minutes. Remove and set aside, leaving about 1 tablespoon fat in the pan.
- Add butter to the pan. Sauté shallot and celery until very soft, 5 to 6 minutes. Add garlic and cook for 30 seconds.
- Sprinkle in flour and cook, stirring constantly, for 1 to 2 minutes. Slowly whisk in broth, then milk. Bring just to a gentle simmer (be careful not to boil).
- Reduce heat to low. Add cheese in small handfuls, stirring until melted and smooth.
- Stir in Worcestershire, hot sauce, and mustard. Season with pepper. Serve topped with reserved bacon.
Notes
This Canadian Cheddar soup is comforting and hearty, reminding you of pub-style soups.