Cheddar Cheese Soup

A few years ago, our family took our first trip to Walt Disney World. As a kid, I wasn’t too excited about EPCOT and the World Showcase. As an adult, I loved it. Especially since we travelled during the Food & Wine Festival. We also participated in the Disney Dining Plan, and boy did we eat. And eat. And eat.

For readers that don’t know much about me, I love Disney. And I love cheese. So it should come as no surprise that one of my favorite dishes in all of Disney World was the Canadian Cheddar Cheese Soup served at Le Cellier Steakhouse. So delicious. And then a year after our visit, Disney published this wonderful recipe as part of their Food & Wine Festival promotions. Here it is for you in all it’s delicious, cheesy glory. Enjoy.

One note: as regular readers know, we prefer veggie broth to chicken broth in our cooking. That’s the only change I make to this soup.

Ingredients

  • 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 [we use veggie broth]
  • 4 cups milk
  • 1 pound sharp white cheddar cheese, grated
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon Worchestershire sauce
  • Course salt, freshly ground black pepper, to taste
  • ½ cup pale ale, room temperature
  • Chopped scallions or chives, for garnish

Directions

  1. Cook bacon in a 4- or 5-quart saucepan over medium-high heat, stirring frequently until lightly browned, about 5 minutes.
  2. Add onion, celery, and butter. Sauté until the onion softens, about 5 minutes.
  3. Reduce heat to medium. Add flour and stir constantly for about 4 minutes.
  4. Whisk in chicken stock and bring to a boil for 1 minute. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
  5. Add milk and continue to simmer for another 15 minutes. (Do not boil after adding milk,)
  6. 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 think, thin to desired consistency with warm milk.
  7. Serve hot, garnished with scallion or chives.

Makes about 6 cups.

30 March 2015
We just made this again tonight. Two notes to the recipe:

Note 1: In step 4, I found that the 3 cups of broth wasn’t quite enough; the mixture is very thick. I slowly added a little extra broth several times while it was simmering, I probably ended up at about 3 1/2 cups.

Note 2: We are not Pale Ale drinkers. We use Kona Brewing Company’s Longboard Lager when we make this soup.

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One thought on “Cheddar Cheese Soup

  1. […] too, normally I need a recipe, but it turned out great!) Monday night he helped me make some Cheddar Cheese Soup, and was a super […]

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