In a 4- or 5-quart Dutch oven, cook the bacon, stirring, over
medium heat for about 5 minutes, or until lightly browned.
Add the onion, celery, and butter and sauté for about 5
minutes, or until the onion has softened.
Add the flour and cook, stirring constantly, for about 4 minutes
over medium heat. Whisk in the chicken stock and bring to a
boil for 1 minute. Reduce heat to a simmer and cook for 15
minutes, stirring occasionally.
Add the milk and continue to simmer for 15 minutes. Do not
boil after you add the milk.
Remove from the heat and stir in the cheese, Tabasco,
Worcestershire, salt and pepper until the cheese is melted and
the soup is smooth. Stir in warm beer. If the soup is too thick,
thin with some warm milk.
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