The Canadian Cheddar Cheese Soup at Canada’s Le Cellier restaurant in Epcot is like a meal, especially with a good piece of crusty bread. 


  • 1/4 Pound smoked bacon (finely chopped)
  • 1 Medium red onion (finely chopped)
  • 1/2 Cup celery (finely chopped)
  • 1/2 Cup carrot (finely chopped)
  • 3 Tablespoon all purpose flour
  • 3 Cup whole milk (scalded)
  • 2 Cup chicken stock (scalded)
  • 12 Ounce grated or shredded white cheddar cheese
  • 3 Dashes of hot sauce
  • 1/2 Teaspoon Worcestershire sauce
  • 1/2 Cup beer (dark ale preferred)
  • Salt and pepper to taste
  • Chopped chives for garnish


Step 1:

Sauté the bacon in large, heavy-bottom, non-reactive soup pot over medium heat until wilted but not browned.

Step 2:

Add onion, celery, and carrots and cook until onions are translucent and bacon has crisped.

Step 3:

Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure that there are no lumps. Bring the liquid to a boil, cover and simmer over low heat for 15 minutes.

Step 4:

Remove from heat and whisk in the cheese, hot sauce, Worcestershire sauce and beer. Season with salt and pepper to taste.

Step 5:

Sprinkle with chives and serve.