You won’t have to travel around World Showcase to try the famous Canadian Cheddar Cheese Soup from EPCOT – you can now make it at HOME!
Although featured in many Disney cookbooks, for the first time on Disney Parks Blog, we’re releasing the recipe for this classic soup you’ll find on the menu at Le Cellier Steakhouse in the Canada pavilion. It’s one of our most popular recipes and also a favorite of mine (of course, I love anything that involves cheese!) It serves as a great appetizer or even a warm dish for a cozy afternoon and you can pair it with pretzel bread for dipping for a magical meal!
Canadian Cheddar Cheese Soup from Le Cellier Steakhouse at EPCOT
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
- In a 4- or 5-quart Dutch oven, cook bacon, stirring, over medium heat for about 5 minutes, or until lightly browned.
- Add red onion, celery, and butter and sauté until onion has softened, about 5 minutes.
- Add flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 15 minutes, stirring occasionally.
- 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 immersion blender until cheese is melted and soup is smooth. 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.
Click here for a print-at-home version of this recipe!
Note: This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. As a reminder while preparing this recipe, please supervise children who are helping or nearby.
From our Disney family to yours, we hope you enjoy this popular Disney recipe! And be sure to share the fun with Disney fans all over the world using the hashtag #DisneyMagicMoments. Keep checking back to the Disney Parks Blog for even more #DisneyMagicMoments and more magical recipes. Happy snacking, Disney fans!
Just made this for dinner, and it was delicious, but if you have family members who are sensitive to spicy food, cut down or leave out the Tabasco. 1/2 of my family declared it too spicy to eat. More for me, though!
@Jacky looking for a Keto-friendly alternative to all that flour.
I have a good, better and best, recommendation. Cornstarch is a little lower in carbs and has better thickening properties, so you can use less. A little better choice is Arrowroot. Very flavor neutral and easy to use, just mix it up in a water slurry, it doesn’t even require boiling temps to thicken, the way flour and cornstarch do. This is my favorite substitute. Xanthan Gum is the lowest carb alternative that I know of, but I haven’t tried it myself. I, personally, think that your idea (Husband’s?) of using a nut flour to add a slight note to the flavor profile sounds very good and think I will give that a try next time!
Would someone suggest using mild or mature cheddar?
Can anyone suggest a Keto friendly option for the flour to create the rue? I thought whole wheat flour so the fiber would lower the carb amount? My husband thought almond flour or other nut flour? A nutty, cheesy soup might be VERY nice! What do y’all think?
We made this last night, exactly as it was published, and it was AMAZING! Not too thick for us, especially after adding the milk and cheese, followed by the immersion blending.
The flour is more than the butter because the bacon will provide the rest of the fat to make it a 1:1 ratio
oh my….. typically the butter and flour quantity is the same. 1C is way too much.
I am currently cooking this with a friend. I feel there is a LOT of flour in here. Even after adding the 3 cups chicken stock, I had a VERY thick paste. I added an additional cup of chicken stock and feel that even on a simmer heat it will have issues if left for 15 minutes.