Classic Canadian Cheese Soup

This Canadian Cheese Soup, made famous at Le Cellier in EPCOT, is a rich and creamy classic that represents true Canadian comfort food. A golden roux, sharp cheddar cheese, and a touch of Canadian lager come together to create a savory soup with subtle tang. Blending it with an immersion blender gives the soup its signature smooth, restaurant-quality finish.

Canadian Cheese Soup Ingredients

Base

• Bacon, chopped — ½ lb
• Butter — 4 tbsp (¼ cup)
• All-purpose flour — 1 cup
• Onion, finely diced — 1 medium
• Celery, finely diced — 3 ribs
• Garlic, minced — 2 cloves

Liquids

• Chicken stock — 3 cups
• Milk — 4 cups
• Pale or golden lager (preferably Canadian) — ½ cup

Cheese & Seasoning

• Sharp cheddar cheese, grated — 1 lb
• Tabasco sauce — 1 tbsp
• Worcestershire sauce — 1 tbsp
• Kosher salt and black pepper — to taste
• Green onions or chives — for garnish

Instructions

1. Cook the Bacon

In a large pot or Dutch oven, cook the chopped bacon over medium heat until lightly crisped, about 5 minutes.

2. Sauté the Vegetables

Add the butter, onion, celery, and garlic to the pot. Cook until the onions are soft and translucent, about 5 minutes.

3. Prepare the Roux

Sprinkle in the flour and stir continuously for about 4 minutes. The mixture should turn a light golden color and develop a nutty aroma, ensuring the flour is fully cooked.

4. Incorporate the Stock

Gradually whisk in the chicken stock. Bring the mixture to a brief boil for 1 minute to thicken, then lower the heat and simmer for 15 minutes, stirring occasionally.

5. Add the Milk

Stir in the milk and continue simmering gently for another 15 minutes. Keep the heat low and avoid boiling to prevent curdling.

6. Add Cheese and Seasonings

Remove the pot from heat. Stir in the grated cheddar, Tabasco, Worcestershire sauce, salt, and pepper until the cheese melts completely.

7. Blend and Finish

Use an immersion blender to purée the soup until smooth, leaving some bacon pieces if preferred. Stir in the lager, adjust seasoning if needed, and garnish with green onions or chives before serving.