Canadian Cheese Soup!!!

 This iconic soup, served at EPCOT’s Le Cellier Steakhouse, is a rich, velvety celebration of Canadian comfort food. A nutty roux forms the base, while sharp cheddar, a splash of lager, and a hint of spice create a beautifully balanced flavor—savory, tangy, and unforgettable. The immersion blender ensures the signature silky texture that has made this soup a Disney World favorite.

Ingredients

The Base

• ½ lb bacon, chopped

• 4 tablespoons (¼ cup) butter

• 1 medium onion, finely chopped

• 3 celery ribs, finely chopped

• 2 cloves garlic, minced

• 1 cup all-purpose flour

The Liquids

• 3 cups chicken stock

• 4 cups milk (whole preferred)

• ½ cup pale or golden lager (preferably Canadian)

Cheese & Seasoning

• 1 lb sharp cheddar cheese, grated

• 1 tablespoon Tabasco sauce

• 1 tablespoon Worcestershire sauce

• Kosher salt and black pepper, to taste

• Sliced green onions or chopped chives, for garnish

Instructions

1. Crisp the Bacon

In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until lightly browned, about 5 minutes.

2. Sauté the Vegetables

Add the butter, onion, celery, and garlic to the pot. Cook until the onion is soft and translucent, about 5 minutes.

3. Make the Roux

Sprinkle the flour over the bacon and vegetable mixture. Cook, stirring constantly, for about 4 minutes, until the flour turns light golden and smells nutty.

4. Add Stock and Simmer

Slowly whisk in the chicken stock. Bring to a boil for 1 minute, then reduce to a simmer. Cook for 15 minutes, stirring occasionally to prevent sticking.

5. Incorporate the Milk

Gradually whisk in the milk. Simmer gently for another 15 minutes—do not boil once milk is added, to prevent separation.

6. Melt the Cheese

Remove the pot from heat. Stir in the grated cheddar cheese, Tabasco, Worcestershire sauce, salt, and pepper until the cheese is fully melted and smooth.

7. Blend & Finish

Using an immersion blender, blend the soup until mostly smooth (leave some bacon texture if desired). Stir in the lager. Taste and adjust seasoning.

8. Serve

Ladle into bowls and garnish with green onions or chives. Serve hot with crusty bread or a pretzel roll.

Cook’s Tips:

• For a smoother soup, strain after blending.

• Substitute non-alcoholic beer or extra stock if preferred.

• Reheat gently over low heat to maintain texture.

Rich, creamy, and deeply satisfying—this soup brings a taste of EPCOT magic right to your table.