Canadian Cheese Soup

Ingredients:
1/2 Ib bacon, chopped
1 medium onion, finely chopped
3 celery stalks, finely chopped
2 cloves garlic, minced
4 Tbsp butter
1/3 cup all-purpose flour
3 cups chicken broth
4 cups milk
1 Ib sharp cheddar cheese, freshly shredded
1 Tbsp Worcestershire sauce
1 Tbsp Tabasco sauce, or to taste
1/2 cup light beer
Salt and black pepper to taste

How to make it:
Cook the bacon in a large heavy pot over medium heat until crisp. Transfer to a plate, leaving about 2 Tbsp drippings in the pot.
Add the butter, onion, and celery. Cook for 5-6 minutes until softened. Add the garlic and cook for 30 seconds.
Stir in the flour and cook for 1-2 minutes, stirring constantly.
Gradually whisk in the chicken broth, then the milk. Bring to a gentle simmer and cook for 5-7 minutes until thickened. Do not boil.
Reduce the heat to low and add the cheddar a handful at a time, stirring until completely melted and smooth.
Stir in the Worcestershire sauce, Tabasco, beer, and most of the cooked bacon. Simmer gently for 2-3 minutes.
Season with salt and black pepper.
Ladle into bowls and top with the remaining bacon.
Practical tip:
Shred the cheddar from a block and keep the soup below a boil after adding it. This keeps the cheese smooth and gives the soup the creamy texture shown in the reference.

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