Cheddar Cheese Soup

One of my more favorite restaurants to visit at Disney is Le Cellier in Epcot.  It is a Canadian steakhouse.  The food is super delicious and like all things Disney the atmosphere is fun.

However, over the years it has gotten increasingly impossible to get a good reservation time.  No one likes to eat dinner at 4:30pm.  The prices have also gone through the roof. It is now considered a signature restaurant. AKA super expensive or two meals on the Disney Dining Plan.

Thus, on our recent trip to Disney we decided to pass up on the $40 steak dinners. Instead I decided that I would recreate (kinda, sorta) Le Cellier back home.  The recipe for the Cheddar Cheese soup is in the Cooking with Mickey and the Disney Chefs cookbook. 

My MIL has made this for us several times but this was the first time I made it myself.  The soup is very rich with a tiny bit of a kick from the hot sauce and Worcestershire sauce.  It wasn't Disney or Le Cellier but I will take it. 

Now I just need to figure out the Maple Crème Brulee.

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Cheddar Cheese Soup

by Emily Morris

Prep Time: 15 minutes

Cook Time: 45 minutes

Keywords: saute soup/stew cheese bacon

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Ingredients (serves 10)

• 1/2 pound bacon , cut 1/2 inch pieces
• 4 Tbsp butter
• 1 cup red onion , small dice
• 1 cup celery stalks, diced (about 3 stalks)
• 1 cup all purpose flour
• 3 cups chicken stock
• 4 cups whole milk
• 1 pound Cheddar cheese, grated
• 1 Tbsp Worcestershire sauce
• 1 Tbsp Tabasco sauce
• 1 cup warm beer
• Chopped scallions or chives

Instructions

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

Add onion and celery. Cook until onions are translucent and bacon has crisped.

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

Add milk and combine liquids. Cover and simmer over low heat for 15 minutes.

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

Sprinkle with scallions and serve.

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