Maple Smoked Extra Old Cheddar and Beer Soup

The sharp taste of Maple Smoked Extra Old Cheddar gives a deep, smoky taste to this classic, rustic fare. Be sure to make enough for seconds!


  • 3 Tbsp butter
  • 2 medium onions, finely chopped
  • 1 clove minced fresh garlic
  • 2 Tbsp flour
  • 2 bottles beer - or to taste (lager or pale ale, approx. 355 ml per bottle)
  • 2 cups whipping cream
  • ¾ cup chicken stock
  • 300g Bothwell Maple Smoked Extra Old Cheddar, shredded
  • Salt and pepper to taste
  • Chopped chives (optional)


  1. Melt butter in a heavy saucepan over low heat.
  2. Cook onions and garlic until soft.
  3. Add flour and stir for 2 minutes.
  4. Pour in beer at an angle, stirring constantly.
  5. Add cream and stock and simmer gently for 30 minutes, stirring often.
  6. Gradually add cheese, stirring constantly until melted (do not boil).
  7. Season to taste with salt and pepper and garnish with chives.
  8. Serve in extra-large bowls with sliced baguette on the side.