Canadian Cheddar Cheese Soup Recipe

Canadian Cheddar Cheese Soup Recipe
Staff Writer
Cheddar Soup

Walt Disney World Resort

Cheddar Soup

A signature dish of Le Cellier, this rich and creamy cheese-based soup is a guest favorite.

While you can serve this as an appetizer, it is so rich and delicious it can also stand alone as a meal, along with a side of crusty bread and a hearty salad.

Adapted from the Le Cellier Steakhouse at Epcot World Showcase at Walt Disney World Resort, Fla.

Click here to see A Disney Dining Guide.


  • ½ pound of bacon, cut into ¼-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 sharp white cheddar cheese, grated
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon Worcestershire sauce
  • Coarse salt, freshly ground black pepper, to taste
  • ½ cup pale ale, room temperature
  • Chopped scallions or chives, for garnish


Cook bacon in a 4 or 5-quart saucepan over medium-high heat, stirring frequently until lightly browned, about 5 minutes.

Add onion, celery, and butter; sauté until the onion softens, about 5 minutes.

Reduce heat to medium. Add flour and stir constantly for about 4 minutes.

Whisk in chicken stock and bring to a boil for 1 minute. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.

Add milk and continue to simmer for another 15 minutes. Do not boil after adding milk.

Remove from heat. Stir in cheese, Tabasco, Worcestershire, salt, and pepper until cheese is melted and soup is smooth. Stir in ale. If soup is too thick, thin to desired consistency with warm milk.

Serve hot, garnished with scallions or chives.

Cheddar Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheddar Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Cheddar Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.