Cheddar Cheese Soup From Le Cellier

Course: Soup Recipes


Prep time


Cooking time






  • 1/4 Pound Bacon

  • 1/2 Red Onion, diced

  • 2 Ribs Celery, diced

  • 2 Tablespoons Butter

  • 1/2 cup Flour

  • 2 cups Chicken Stock

  • 2 cups Whole Milk

  • 8 oz White Cheddar Cheese, shredded

  • 1/2 Tablespoon Tabasco

  • 1/2 Tablespoon Worcestershire

  • Salt and Pepper to taste

  • 1/4 Cup Beer (light beer or lagers work best)

  • Chives and Cooked Bacon for Topping


  • In a soup pot, cook 1/4 pound chopped bacon, over medium heat for about 5 minutes or until browned, string frequently to prevent burning. ⁠
  • Then add in 1/2 diced red onion, 2 ribs diced celery, and 2 Tablespoons butter. Cook until the onions become transparent, about 5 minutes.⁠
  • Add 1/2 cup of flour and cooking stirring constantly until it becomes a light golden brown, about 5 minutes.⁠
  • Then add in 2 cups chicken stock, boil for 1 minute, then reduce the heat let simmer for 15 minutes, stirring frequently. Add 2 cups whole milk, and simmer for another 15 minutes. ⁠
  • Remove from heat and add in 8 oz white cheddar cheese, 1/2 Tablespoon Tabasco, 1/2 Tablespoon Worcestershire, add salt and pepper to take. Blend with an immersion blender, a regular blender, or food processor until smooth. (I stopped the blend to leave the soup a little chunkier and I loved it) Stir in 1/4 cup warmed beer and fully stir to combine. ⁠
  • Top with chives and crumbled bacon and enjoy! ⁠