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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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:
- 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.
- Remove the bacon to a plate 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.
- Add the crisped bacon back into the pan.
- Add flour and cook, stirring constantly, for about 4 minutes.
- Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 5 minutes.
- 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 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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📖 Recipe
Cheddar Cheese Soup (Le Cellier Steakhouse at EPCOT)
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!
Ingredients
- 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
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.
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