There are a lot of things about Disney that are magical, but honestly? The food doesn’t get enough credit. This Canadian Cheese Soup from Le Cellier steakhouse at Epcot is the kind of thing you think about long after you’ve tasted it — rich, cheesy, a little smoky from the bacon, with just enough heat from the Tabasco to keep things interesting. The good news is you don’t need a park ticket to make it. This is the official Disney recipe and it works beautifully right in your own kitchen.
Why You’ll Love This Recipe
It tastes like something from a restaurant. Because it literally is — this is the Le Cellier recipe, and it shows.
The flavor is deep and complex. Bacon, blond roux, sharp cheddar, Worcestershire, a splash of Canadian lager — every layer adds something.
It’s more approachable than it looks. A few simple techniques and about 45 minutes is all it takes.
It feeds a crowd. Eight generous servings out of one pot, which makes it perfect for a cozy dinner party or a cold weekend.
Bread bowl optional but highly recommended. I’m just saying.
It’s the kind of soup people ask you about. Make it once and you’ll be making it on request for years.
I first had this soup at Le Cellier steakhouse in Epcot and I thought about it for weeks afterward. Pale and creamy and thick, with green onions scattered over the top — I took one spoonful and just stopped talking mid-conversation. My husband noticed. I told him nothing was wrong, everything was actually very right.
It took me longer than I’d like to admit to nail it at home. A couple of versions over the years that were fine but not quite it — too thick, or missing that something I couldn’t name. Turns out what I was missing was the beer. A Canadian lager stirred in at the very end, and suddenly everything clicked. That’s the secret hiding in plain sight, and once you know it you can’t unknow it.
A Few Notes on the Ingredients
Sharp cheddar is the move here, and white cheddar is what Le Cellier actually uses. I’ve made this with yellow sharp cheddar when that’s what I had and it’s delicious, but white cheddar gives it a slightly more refined, tangy flavor that feels closer to the original. Grate it yourself — pre-shredded cheese has a coating on it that keeps it from melting smoothly and you’ll end up with a grainy soup instead of a silky one. I know it’s an extra step. It matters.
The bacon should be cooked until just lightly browned, not crispy. This trips people up because the instinct is to take bacon all the way. But it keeps cooking once you add the vegetables and butter, and if you start it too dark you’ll end up with burnt bits in your soup, which is not what we want. Pull it back earlier than feels natural.
For the beer — a Canadian pale or golden lager is what the recipe calls for, and I think it’s worth seeking out. Molson Canadian is the obvious choice, or Labatt Blue if you can find it. A regular American lager works in a pinch. What you don’t want is anything dark or hoppy — an IPA will make the soup bitter in a way that fights with the cheese rather than complementing it.
The Tabasco is not optional, even if you’re not a heat person. One tablespoon in a pot this size doesn’t make it spicy — it makes it taste more like itself. Same with the Worcestershire. These are the background notes that you’d miss if they weren’t there.
Canadian Cheese Soup
Ingredients
½ lb bacon, chopped
1 medium onion, finely chopped
3 celery ribs, finely chopped
2 cloves garlic, minced
4 tablespoons (¼ cup) butter
1 cup all-purpose flour
3 cups Chicken stock
4 cups milk
1 lb sharp cheddar cheese, grated
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
½ cup pale or golden lager, preferably Canadian
Kosher salt and freshly ground black pepper, to taste
Chopped green onion or chives, for serving
How to Make It
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