There are plenty of things about theme parks that are magical, but one of the absolute best is the food. A visit to Epcot allows you to sample incredible dishes from around the world, and this Canadian Cheese Soup from the Le Cellier steakhouse is a legendary standout. It is the kind of rich, comforting meal you think about long after you have tasted it. The great news? You can recreate this cult-favorite recipe right in your own kitchen!
Why You’ll Love This Recipe
- 🧀 Incredibly Cheesy: Uses a full pound of sharp cheddar for a luxurious, meltingly smooth texture.
- 🥣 Complex Flavor: A blond roux, savory beef bacon, and a blend of classic aromatics create a deep, restaurant-quality base.
- ⏱️ Straightforward Prep: While it simmers for a bit to develop flavor, the actual hands-on steps are surprisingly simple.
- 🥖 Bread Bowl Ready: The thick, creamy consistency makes it the ultimate candidate for serving inside a carved-out sourdough bread bowl.
What You’ll Need
The Savory Base
- 1/2 lb Beef bacon: Chopped.
- 4 tbsp Butter: Unsalted (1/4 cup).
- 1 cup All-purpose flour: To create the roux and thicken the soup.
- Aromatics: 1 medium finely chopped onion, 3 finely chopped celery ribs, and 2 minced garlic cloves.
The Liquids & Dairy
- 3 cups Chicken stock: Provides the savory backbone.
- 4 cups Milk: For the creamy consistency.
- 1/2 cup Non-alcoholic golden malt beverage: Or substitute with an extra 1/2 cup of chicken stock mixed with 1 teaspoon of apple cider vinegar.
The Flavor Makers
- 1 lb Sharp cheddar cheese: Grated (Le Cellier traditionally uses white cheddar).
- Seasonings: 1 tablespoon Tabasco sauce, 1 tablespoon Worcestershire sauce, plus Kosher salt and freshly ground black pepper to taste.
- Garnish: Chopped green onion or chives.
How to Make It (Step-by-Step)
Prep time: 10 minutes | Cook time: 45 minutes | Yield: 8 Servings
Step 1: Crisp the Beef Bacon
In a large heavy-bottomed pot or Dutch oven, cook the chopped beef bacon over medium heat until lightly browned, which should take about 5 minutes.
Step 2: Sauté the Aromatics
Add the chopped onion, celery, garlic, and butter to the pot. Cook until the onions have softened, about 5 minutes more.
Step 3: Build the Roux
Add the flour to the pot and cook, stirring constantly. You want to cook this mixture until it starts to turn golden and smells nutty, which takes about 4 minutes.
💡 Expert Tip: This is called a “blond roux” and it brings a fantastic, toasted depth of flavor to the cheese soup!
Step 4: Simmer the Stock
Whisk in the chicken stock and bring the mixture to a boil. Let it boil for 1 minute, then reduce the heat to a simmer and cook for 15 minutes, stirring occasionally.
Step 5: Warm the Milk
Pour in the milk and continue simmering for another 15 minutes.
🛑 Crucial Step: Make absolutely sure not to let the soup boil once the milk is added, or the dairy might split and curdle.
Step 6: Melt the Cheese
Remove the pot from the heat completely. Stir in the grated cheddar cheese, Tabasco, Worcestershire sauce, salt, and pepper.
Step 7: Blend for Smoothness
Using an immersion blender, carefully blend the soup right in the pot until it is mostly smooth and velvety.
Step 8: Final Touches
Stir in the non-alcoholic golden malt beverage (or your broth/vinegar substitute) and adjust the seasoning as needed. Serve hot, garnished with fresh green onions or chives!
💡 Expert Tips for Success
- Grate Your Own Cheese: Always buy a block of sharp cheddar and grate it yourself. Pre-shredded bagged cheeses contain anti-caking powders that will prevent your soup from getting perfectly smooth.
- Heat Management: When using an immersion blender, keep the blade fully submerged to avoid splattering hot soup across your kitchen.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently, to prevent the emulsion from breaking.
Variations and Substitutions
- Vegetable Add-Ins: Stir in a cup of steamed broccoli florets or diced roasted red peppers at the very end for an extra pop of color and texture.
- Spice It Up: If you love a fiery kick, double the Tabasco sauce or add a pinch of cayenne pepper when stirring in the cheese.
- Protein Swap: If you do not have beef bacon on hand, smoked turkey bacon also works beautifully to build that initial savory base.
❓ Frequently Asked Questions (FAQs)
Can I make this soup ahead of time?
Yes, this soup reheats beautifully. You can make it up to 2 days in advance. Just be careful to reheat it gently over low heat so the milk and cheese do not separate.
What if I don’t have an immersion blender?
You can carefully transfer the soup in small batches to a standard countertop blender. Make sure to leave the blender lid slightly vented (covered with a kitchen towel) so steam can escape, preventing a messy explosion.