YUM! Rich, velvety, and packed with smoky bacon, warm beer, and sharp white cheddar, this iconic Disney’s Canadian Cheddar Cheese Soup brings all the magical park nostalgia right to your kitchen table! Silky-smooth and comforting, it’s the ultimate soup to serve alongside a warm pretzel or crusty bread for dipping.
Why You’ll Love This Recipe
Famous Theme Park Recipe: Delivers the exact rich, cheesy flavor fans rave about from Epcot’s Le Cellier Steakhouse.
Complex Savory Flavor: Combines smoky bacon, crisp Canadian ale, sharp white cheddar, and Worcestershire for an incredible depth of taste.
Freezer-Friendly Batch: Freezes wonderfully in individual portions so you can enjoy a bowl whenever cravings strike!
Essential Kitchen Equipment
Heavy-Bottomed Dutch Oven or Soup Pot: Prevents cheese and roux from scorching while simmering.
Whisk: Essential for creating a smooth roux and whisking in broth without lumps.
Ingredients
Smoky Bacon & Vegetable Base:
1/2 lb (8 strips) Smoky bacon, finely diced
1 medium Red or yellow onion, finely diced
2 stalks Celery, finely diced
3 cloves Garlic, minced
Roux & Broth:
3 tbsp Unsalted butter
1/2 cup All-purpose flour
3 cups Low-sodium chicken broth
1/2 cup Canadian ale or pale lager beer (or extra chicken broth)
Cheese & Cream Finish:
1 cup Whole milk or heavy cream
1 lb (16 oz) Sharp white cheddar cheese, freshly shredded
1 tbsp Worcestershire sauce
1 tsp Tabasco / hot pepper sauce
1/2 tsp Salt
1/4 tsp Freshly cracked black pepper
2 tbsp Fresh chives, chopped (for garnish)
Step-by-Step Instructions
1. Crisp the Bacon: In a large Dutch oven over medium heat, render the diced bacon for 6 to 8 minutes until crispy. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving the warm bacon grease in the pot.
2. Sauté Vegetables: Add the butter, diced onion, and diced celery to the bacon fat. Sauté over medium heat for 5 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant.
3. Make the Roux: Sprinkle the flour over the vegetables. Whisk continuously for 2 minutes to cook out the raw flour taste.
4. Whisk in Liquids: Slowly pour in the beer and chicken broth while whisking constantly to ensure no lumps form. Bring to a gentle boil, then lower heat to medium-low and simmer for 10 minutes until broth thickens.
5. Melt the Cheese: Reduce heat to low (do not let the liquid boil). Stir in the milk (or heavy cream), Worcestershire sauce, Tabasco, salt, and pepper. Add the shredded sharp white cheddar cheese one handful at a time, whisking continuously until smooth and completely melted.
6. Combine & Serve: Stir most of the crispy bacon back into the soup. Ladle into warm bowls and garnish with remaining bacon bits and chopped chives!
Chef’s Tips
Shred Your Own Cheese: Pre-shredded bagged cheese contains anti-caking agents that cause grainy soup! Shred a block of sharp white cheddar fresh for a silky-smooth emulsion.
Keep Heat Low: Always add cheese off the heat or over very low heat to prevent the fat from separating or turning greasy.
Nutritional Breakdown (Per Serving / Yields 6 Servings)
Servings: 6 bowls
Calories: ~420 kcal
Protein: 21g
Net Carbs: 14g
Fat: 31g
Frequently Asked Questions (FAQ)
Can I freeze this cheese soup?
Yes! Allow the soup to cool completely, then ladle into freezer-safe containers or silicone portion cubes. Freeze for up to 3 months. Reheat gently over low heat on the stovetop, whisking in a splash of milk to restore its creamy texture!