Canadian Cheese Soup
This Canadian Cheese Soup—famously served at Le Cellier in EPCOT—is a rich, velvety masterpiece that perfectly captures the heart of Canadian comfort food. The combination of a nutty roux, sharp cheddar, and a splash of Canadian lager creates a complex flavor profile that is both savory and slightly tangy. Using an immersion blender is the secret to getting that professional, silky texture that makes this soup world-renowned.
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Canadian Cheese Soup
Ingredients:
| THE BASE | AMOUNT |
| Bacon, chopped | 1/2 lb |
| Butter | 4 tablespoons (1/4 cup) |
| All-purpose flour | 1 cup |
| Onion, finely chopped | 1 medium |
| Celery ribs, finely chopped | 3 |
| Garlic, minced | 2 cloves |
| THE LIQUIDS | AMOUNT |
| Chicken stock | 3 cups |
| Milk | 4 cups |
| Pale or golden lager (preferably Canadian) | 1/2 cup |
| CHEESE & SEASONING | AMOUNT |
| Sharp cheddar cheese, grated | 1 lb |
| Tabasco sauce | 1 tablespoon |
| Worcestershire sauce | 1 tablespoon |
| Kosher salt and black pepper | To taste |
| Green onions or chives | For garnish |
Directions:
Step 1: Crisp the Bacon: In a large, heavy-bottomed pot or Dutch oven, cook the 1/2 lb of chopped bacon over medium heat for about 5 minutes until lightly browned.
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Step 2: Sauté the Aromatics: Add the 4 tablespoons of butter, chopped onion, celery, and garlic to the pot. Cook until the onions have softened and turned translucent, about another 5 minutes.
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Step 3: Build the Roux: Add the 1 cup of flour to the bacon and vegetable mixture. Cook, stirring constantly, for about 4 minutes. You are looking for the flour to turn a light golden color and smell distinctly nutty—this removes the “raw” flour taste.
Step 4: Simmer the Stock: Slowly whisk in the 3 cups of chicken stock. Bring the mixture to a boil and let it bubble for 1 minute to thicken. Reduce the heat to a simmer and cook for 15 minutes, stirring occasionally to prevent the bottom from scorching.
Step 5: Add the Milk: Pour in the 4 cups of milk and continue to simmer for another 15 minutes.
Important: Keep the heat low and make sure the soup does not reach a hard boil once the milk is added, as this can cause the dairy to separate.
Step 6: Cheese and Spice: Remove the pot from the heat. Stir in the 1 lb of grated cheddar cheese, Tabasco, Worcestershire sauce, salt, and pepper.
Step 7: Blend and Finish: Use an immersion blender to blend the soup until it is mostly smooth (you can leave a few bits of bacon for texture if you prefer).1 Stir in the 1/2 cup of lager and adjust the salt and pepper to your liking.
