This iconic soup, served at EPCOT’s Le Cellier Steakhouse, is a rich, velvety celebration of Canadian comfort food. A nutty roux forms the base, while sharp cheddar, a splash of lager, and a hint of spice create a beautifully balanced flavor—savory, tangy, and unforgettable. The immersion blender ensures the signature silky texture that has made this soup a Disney World favorite.
Ingredients
The Base
½ lb bacon, chopped
4 tablespoons (¼ cup) butter
1 medium onion, finely chopped
3 celery ribs, finely chopped
2 cloves garlic, minced
1 cup all-purpose flour
The Liquids
3 cups chicken stock
4 cups milk (whole preferred)
½ cup pale or golden lager (preferably Canadian)
Cheese & Seasoning
1 lb sharp cheddar cheese, grated
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Kosher salt and black pepper, to taste
Sliced green onions or chopped chives, for garnish
Instructions:1. Crisp the Bacon
In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until lightly browned, about 5 minutes.
2. Sauté the Vegetables
Add the butter, onion, celery, and garlic to the pot. Cook until the onion is soft and translucent, about 5 minutes.
3. Make the Roux
Sprinkle the flour over the bacon and vegetable mixture. Cook, stirring constantly, for about 4 minutes, until the flour turns light golden and smells nutty.
4. Add Stock and Simmer
Slowly whisk in the chicken stock. Bring to a boil for 1 minute, then reduce to a simmer. Cook for 15 minutes, stirring occasionally to prevent sticking.
