Canadian Cheddar Cheese Soup Recipe from Le Cellier Steakhouse

Posted on by Mathew Corn Disney Dining, Epcot

Disney has shared some of our favorite park eats like the Mickey beignets and churros. Fans of the Canada pavilion and of the famous Canadian cheddar cheese soup recipe served at Le Cellier Steakhouse and the Food and Wine Festival can now enjoy this delicious dish at home.

From a Disney Cast Member;

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, 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

Serves 10

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

Directions:

  1. In a 4- or 5-quart Dutch oven, cook bacon, stirring, over medium heat for about 5 minutes, or until lightly browned.
  2. Add red onion, celery, and butter and sauté until onion has softened, about 5 minutes.
  3. 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.
  4. Add milk and continue to simmer for 15 minutes. Do not boil after milk is added.
  5. 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.
  6. 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.

Disney Recipe: Cheddar Cheese Soup From EPCOT

Posted on by Mathew Corn Disney Dining, Epcot

Visiting Canada is one of our favorites in the World Showcase at EPCOT, mainly due to our love of Le Cellier. The smell of maple popcorn and friendly faces are fantastic, but nothing compares to the food, especially around EPCOT’s Food & Wine Festival.

The Canadian Bacon Cheddar Soup is a guest favorite, on the menu regularly at Le Cellier, and now being served year round at the Refreshment Port just beside the Canada Pavilion. Now with the Food and Wine Festival Menus being announced, the soup has made it back into the booth this year, but you can make it right at home for that nostalgic Walt Disney World feeling, wherever you are.

Here is the recipe;

INGREDIENTS

1/2 Pound of Bacon, cut into 1/4-inch pieces

1 Medium Red Onion, shredded

4 Tablespoons of Butter or Margarine

1 Cup of All Purpose Flour

3 Cups of Chicken Stock

4 Cups of Milk

1 Pound of Old White Cheddar Cheese

1/2 Cup of Sharp Asiago Cheese

4 Dashes of Tabasco Sauce

4 Dashes of Worcestershire Sauce

Coarse Salt and Freshly Ground Pepper to taste

3/4 Cup of Pale Ale, room temperature

PREPARATION:

  1. Cook the bacon in a 16-20 cup pot or saucepan over medium high heat, stirring frequently until lightly browned. Do not drain.
  2. Add the onion and butter to the cooked bacon; sautéing about 5 minutes. Be careful not to leave it too long or it may burn.
  3. Remove the pan from the heat, add the flour and stir constantly until the flour is incorporated into the existing ingredients.
  4. Return the pan to the heat, whisking in the chicken stock, and bringing just to a boil.
  5. Reduce the heat to medium-low and summer for 15 minutes, stirring occasionally.
  6. Add the milk and continue to simmer on medium-low for another 15 minutes. Do not let it boil after adding the milk.
  7. Remove from heat and stir in the cheese, tabasco, worcestershire, salt and pepper to taste, until the cheese is melted and the soup is smooth. Stir in the ale. If you find the soup too thick, thin by adding in more warm milk.
  8. Serve hot, garnish with any scallions or chives, or top with crumbled bacon.

We hope you enjoy making this delicious soup at home, and adding your own flair to it the next time you prepare it. We recommend serving it with a filet mignon, roasted potatoes, and roasted red peppers.