Canadian Cheddar Cheese Soup Recipe

One of my favorite dishes at the EPCOT International Food and Wine Festival is the Canadian Cheddar Cheese Soup. The soup, which is offered year round at Le Cellier Steakhouse, is delicious, especially when served with a warm pretzel. If you'd like to make this wonderful soup at home, try this recipe from the chefs at Disney World.

Canadian Cheddar Cheese Soup
Serves 10

1/2 pound of bacon, cut into 1/2-inch pieces
1 medium red onion, cut into 1/4-inch pieces
3 celery ribs, cut into 1/4-inch pieces
4 Tbsp butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 pound white cheddar cheese, grated
1 Tbsp Tabasco sauce
1 Tbsp Worcestershire sauce
Coarse salt, freshly ground pepper to taste
1/2 cup warm Canadian golden lager or any pale lager-style beer
Chopped scallions or chives, for garnish

In a 4- or 5-quart Dutch oven, cook bacon, stirring, over medium heat for about 5 minutes, or until lightly browned. Add red onion, celery, and butter and sauté until onion has softened, about 5 minutes. Add flour and cook, stirring constantly, for about 4 minutes over medium heat.

Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 15 minutes, stirring occasionally. Add milk and continue to simmer for 15 minutes. Do not boil after milk is added.

Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper. Blend with immersion blender until cheese is melted and soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk.

Serve the soup hot, garnished with chopped scallions or chives.