Canadian Cheddar Cheese Soup from Le Cellier Steakhouse at EPCOT

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.

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The Epcot Food and Wine Festival is one of my favorite festivals that Disney hosts each year. Who am I kidding?! All the festivals are my favorite! But when it comes to food and wine I am THERE. Walking around Epcot, taking in Wolrd Showcase and it has to offer is one of my favorite adult side of Disney activities to do.

If you want to act like you are in Disney or Epcot with out actually being there, you need to grab one of the Disney Zoom backgrounds I have complied and use them at your next virtual meeting.

Cheddar Cheese Soup Ingredients:

• bacon, cut into 1/2-inch pieces
• red onion, cut into 1/4-inch pieces
• celery ribs, cut into 1/4-inch pieces
• butter
• flour
• chicken stock
• 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

How to make cheddar cheese soup:

1. 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.

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Yield: 10

Cheddar Cheese Soup (Le Cellier Steakhouse at EPCOT)

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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.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 1/2 pound of bacon, cut into 1/2-inch pieces
• 1 medium red onion, cut into 1/4-inch pieces
• 3 celery ribs, cut into 1/4-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
• 1/2 cup warm Canadian golden lager or any pale lager-style beer
• Chopped scallions or chives, for garnish

Instructions

1. 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.
2. Remove the bacon to a plate lined with a paper towel, 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, and start to take on color about 5 minutes.
5. Add the bacon back into the pan.
6. 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.
7. 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.
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 chopped scallions or chives.

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Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving:Calories: 501Total Fat: 31gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 90mgSodium: 996mgCarbohydrates: 24gFiber: 1gSugar: 2gProtein: 25g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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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 11 years Sarah helps the home cook prepare her recipes with professional results.