Cheddar Cheese Soup Archives

I’ve never been to Epcot. I really want to go, if for nothing else but the foods from the various places around the world. I might take in a few rides too, but I’m all about the food first. So since I haven’t been there I can’t really say for sure that this cheddar cheese soup is a copycat of the Canadian cheese soup you can get at the Le Cellier Steakhouse. I do know that this soup is crazy good, though. Heavenly good. Creamy. A bit smoky thanks to the bacon. A just a slight kick of heat.

I used the best white cheddar I could find to make this cheddar cheese soup, and although you can go with a cheap brand, I think a quality cheese can really make this dish, while a lesser one can just make it ‘ok’. So splurge on a good cheese and you’ll be glad you did.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Also try my creamy pimento cheese soup.

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4 from 1 vote

Cheddar Cheese Soup

This soup is crazy good. Heavenly good. Creamy. A bit smoky thanks to the bacon. A just a slight kick of heat.

Course Main

Cuisine American

Keyword cheddar, cheese, soup

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 574kcal

Ingredients

½ pound bacon chopped into 1/2-inch pieces
1 medium red onion chopped fine
3 ribs celery chopped fine
4 tablespoons unsalted butter
1 cup all-purpose flour
3 cups chicken stock
4 cups whole milk
1 pound white cheddar cheese grated
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
½ cup beer
kosher salt to taste
ground black pepper to taste
green onions chopped, for garnish

Instructions

Add bacon to a large pot over medium-high heat. Cook, stirring often, until the bacon starts to brown, about 5 minutes.
Add the red onion, celery, and butter. Sauté until the onion softens, about 5 minutes.
Add the flour. Stir, and continue stirring for 4-5 minutes until the flour is cooked over medium heat.
Whisk in the chicken stock and bring to a boil. Boil for 1 minute then reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
Add milk. Bring to a simmer and continue to simmer slowly for 15 minutes.
Remove pot from the heat and stir in cheese, hot sauce, Worcestershire sauce, and salt and pepper to taste until the cheese is melted.
Stir in warm beer.
Serve garnished with chopped green onions if desired.