Cheddar Cheese Soup Recipe 🍺 Beer Cheese Soup

The Canadian Cheddar Cheese Soup from Le Cellier Steakhouse in EPCOT can be made at home thanks to the restaurant sharing the recipe! Let your tastebuds take a trip to EPCOT or France with this rich cheese soup recipe, even if you can't take a trip right now.

Cheddar Cheese Soup Ingredients:

• bacon, cut into ½-inch pieces
• red onion, cut into ¼-inch pieces
• celery ribs, cut into ¼-inch pieces
• butter
• flour
• chicken broth
• milk
• white cheddar cheese, grated
• Tabasco sauce
• Worcestershire sauce
• Coarse salt, freshly ground pepper to taste
• Canadian golden lager or any pale lager-style beer
• Chopped scallions or chives, for garnish

Garnish suggestions for Beer Cheese Soup:

Feel free to mix and match these garnishes or use them all for a diverse and appealing presentation. Each garnish adds its unique touch, making your Beer Cheddar Cheese Soup even more delightful to the eyes and taste buds.

• Chopped Scallions or Chives: add a fresh and mild oniony flavor to the soup. They provide a pop of green color, contrasting nicely with the rich orange of the soup, enhancing its visual appeal.
• Crispy Bacon Crumbles (as mentioned in the recipe): not only provide a delightful crunch but also infuse the soup with a smoky, salty, and savory flavor. They are a classic garnish for cheddar cheese soup and complement its creamy texture.
• Sour Cream or Greek Yogurt Swirl: adds creaminess and a tangy element to the soup. It balances the richness of the cheese and creates a beautiful swirl effect when gently stirred in, enhancing the presentation.
• Toasted Croutons or Baguette Slices: add a textural contrast to the soup. They become slightly crispy on the edges while soaking up the cheesy goodness, making for a satisfying bite. This garnish gives the soup a more rustic and substantial feel.

Why you will love to make cheese soup:

• Taste of Disney at Home: For Disney enthusiasts or those who have fond memories of EPCOT, this recipe offers a way to enjoy a taste of Disney magic at home. It's a way to bring the flavors of the park to your kitchen, even if you can't make a trip to EPCOT right now.
• Rich and Flavorful: This soup is known for its rich and indulgent flavors. It combines the savory goodness of cheddar cheese with the smokiness of bacon, creating a luxurious and satisfying dish.
• Comfort Food: Cheese soup is the epitome of comfort food. It's warm, creamy, and perfect for cozy evenings or gatherings with friends and family.

How to make cheddar cheese soup recipe:

1. In a large saucepan, cook the bacon, stirring, over medium heat for about 5 minutes, or until lightly browned and crips to your preferred crispness.
2. Remove the bacon to a plate leaving the bacon fat in the bottom of the pan.
3. Add the butter to the rendered bacon fat along with the red onion, celery.
4. Sauté until onion and celery have softened.
5. Add the crisped bacon back into the pan.
6. Add flour and cook, stirring constantly, for about 4 minutes.
7. Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 5 minutes.
8. Add milk and continue to simmer for 15 minutes. Do not boil after milk is added.
9. Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper.
10. Blend with an immersion blender until the cheese is melted and soup is smooth. For an even smoother soup blend it in batches in a Blendtec blender
11. Stir in warm beer. If the soup is too thick, thin with some warm milk.
12. Serve the soup hot, garnished with crumbled crisp bacon chopped scallions or chives.

Cheese Soup Making Tips:

• Reserve a bit of the bacon before adding it back into the pot if you would like a crumpled bacon garnish.
• For a thicker, more chowder consistency, simmer the soup for 15 minutes instead of 5 minutes.
• If Canadian lager is not available, use your favorite pale ale beer.
• This soup makes a large batch, feel free to cut the ingredients in half to make a smaller batch.
• If white cheddar is not available any extra sharp cheddar will work.

📖 Recipe

Cheddar Cheese Soup (Le Cellier Steakhouse at EPCOT)

Sarah Mock

Let your tastebuds take a trip to EPCOT or France with this rich cheese soup recipe, even if you can't take a trip right now.

4.57 from 16 votes

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Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep time for the recipePrep Time 5 minutes mins

Cook time for the recipeCook Time 30 minutes mins

total time to prep and cook the recipe.Total Time 35 minutes mins

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Course Soup

Cuisine French

Makes 10

Per Serving 501 kcal

Ingredients

 

1x2x3x

• ▢ ½ pound of bacon (cut into ½-inch pieces)
• ▢ 1 medium red onion (cut into ¼-inch pieces)
• ▢ 3 celery ribs (cut into ¼-inch pieces)
• ▢ 4 tablespoons butter
• ▢ 1 cup all-purpose flour
• ▢ 3 cups chicken stock
• ▢ 4 cups milk
• ▢ 1 pound white cheddar cheese (grated)
• ▢ 1 tablespoon Tabasco sauce
• ▢ 1 tablespoon Worcestershire sauce
• ▢ Coarse salt (freshly ground pepper to taste)
• ▢ ½ cup warm Canadian golden lager or any pale lager-style beer
• ▢ Chopped scallions or chives (for garnish)

Instructions

 

• In a 4- or 5-quart Dutch oven or large soup pot, cook the bacon, stirring, over medium heat for about 5 minutes, or until lightly browned and crips to your preferred crispness.
• Remove the bacon to a plate lined with a paper towel, leaving the bacon fat in the bottom of the pan.
• Add the butter to the rendered bacon fat along with the red onion, celery.
• Sauté until onion and celery have softened, and start to take on color about 5 minutes.
• Add the bacon back into the pan.
• Add flour and cook, stirring constantly, for about 4 minutes over medium heat. The flour and the fats will combine, making a roux. This will help thicken the soup.
• Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 5 minutes, stirring occasionally to keep it from sticking to the bottom.
• Add milk and continue to simmer for 15 minutes. Do not boil after milk is added.
• Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper.
• Blend with an immersion blender until the cheese is melted and soup is smooth. For an even smoother soup blend it in batches in a BlendTec blender
• Stir in warm beer. If the soup is too thick, thin with some warm milk.
• Serve the soup hot, garnished with chopped scallions or chives.

Nutrition

Serving: 1Calories: 501kcalCarbohydrates: 24gProtein: 25gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 12gTrans Fat: 1gCholesterol: 90mgSodium: 996mgFiber: 1gSugar: 2g

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.