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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.
Also try my creamy pimento cheese soup.
Cheddar Cheese Soup
- 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
- 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.
Nutritional values are approximate.