Some recipes are fussy. Disney Canadian Cheddar Cheese Soup isn’t one of them, and that’s exactly why I keep coming back to it. It’s basically pantry staples plus a block of sharp cheddar and some bacon, turned into something that feels a lot more special than the effort it takes. One pot, simple steps, and everyone ends up dunking bread in it like it’s a restaurant night.
I first tried a version of this after hearing people rave about the Epcot original, and honestly, it’s become my quiet shortcut for cold nights, game days, and those “I don’t want to cook but we still need dinner” evenings. If you can chop a few vegetables and stir a pot, you can pull this off. No complicated techniques, no rare ingredients, just steady heat and a bit of patience.
What I like most is how flexible it is. Use whatever pale beer you have, grab decent cheddar, and you’re set. The soup is rich but not over-the-top, and it works with simple sides you already have around—bread, rolls, a bagged salad. If you’re busy, this is the kind of recipe that makes you look like you planned ahead, even if you didn’t.
Disney Canadian Cheddar Cheese Soup: A Must-Try
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What to Prepare
- 1/2 lb bacon, chopped
- 1 medium onion, finely chopped
- 3 celery ribs, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons (1/4 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
- 1/2 cup pale or golden lager, preferably Canadian
- Kosher salt and freshly ground black pepper, to taste
- Chopped green onion or chives, for serving (optional)
The Simple Method to Highlight Great Flavor
- Set a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until it’s lightly browned and the fat has rendered, about 5 minutes. You want it just crisp around the edges, not dark and brittle.
- Add the onion, celery, garlic, and butter straight into the pot with the bacon and its fat. Cook, stirring often, until the onion looks soft and translucent and the vegetables smell fragrant, about 5 more minutes.
- Sprinkle the flour evenly over the vegetables and bacon. Stir constantly so the flour coats everything and forms a paste. Cook for about 3–4 minutes, until the mixture thickens, starts to bubble, and smells slightly nutty. The flour should lose its raw, starchy smell before you move on.
- Slowly whisk in the chicken stock, a little at a time at first, scraping the bottom of the pot to loosen any browned bits. Once it’s smooth, add the rest of the stock and bring the mixture up to a gentle boil. Let it boil for 1 minute to thicken, then reduce the heat to a simmer. Cook for about 15 minutes, stirring occasionally so it doesn’t catch on the bottom.
- Pour in the milk and stir to combine. Keep the heat at a low simmer and cook for another 15 minutes. Do not let the soup boil after the milk goes in, or it can scorch or separate. You’re looking for steady steam and small bubbles around the edges only.
- Take the pot off the heat. Add the grated sharp cheddar cheese by the handful, stirring after each addition until fully melted and smooth before adding more. Stir in the Tabasco, Worcestershire sauce, and a good pinch of salt and pepper. Add the cheese off the heat to keep it from becoming grainy.
- Use an immersion blender directly in the pot to blend the soup until it’s mostly smooth. You can leave a few small pieces of bacon and vegetables for texture if you like. Blend in short bursts and move the blender around the pot for even results.
- Stir in the beer and taste the soup. Adjust the seasoning with more salt, pepper, Tabasco, or Worcestershire as needed. Rewarm gently over low heat if it has cooled slightly, but don’t let it boil. Ladle into bowls and top with chopped green onion or chives, if using. Serve hot.
Choosing the Right Cheddar
The cheese is the main flavor here, so it’s worth choosing it carefully. Aim for a sharp or extra-sharp cheddar that you’d happily snack on by itself. The better it tastes on its own, the better your soup will be. Skip pre-shredded cheese if you can; it’s usually coated with anti-caking agents that don’t melt as smoothly and can make the soup feel slightly chalky. A basic supermarket block of sharp cheddar works fine—no need for anything aged for years. Grate it on the fine or medium side of a box grater so it melts quickly, and bring it to room temperature while you cook. Cold cheese going into hot soup is more likely to clump, so a small detail like that actually matters.
Avoiding Grainy Cheese Soup
Grainy cheese soup usually comes from too much heat at the wrong time. Once the milk goes in, keep the soup at a low, gentle simmer—no hard bubbles. When it’s time to add the cheese, always pull the pot off the burner first. Stir the cheese in gradually, letting each handful melt before adding more. If the soup is too hot, the proteins in the cheese can tighten and separate, giving you that gritty texture. Using freshly grated cheese and not boiling after the cheese is added are your two biggest safeguards. If your soup starts to look slightly broken, whisk in a splash of cold milk off the heat; it won’t fix everything, but it can smooth it out a bit.
Beer Swaps and Variations
The beer adds a light malty flavor and a bit of depth, but you’ve got options. A pale or golden lager keeps things classic and kid-friendly in taste, even though the alcohol mostly cooks off. If you don’t have lager, a light ale or pilsner works too. For a stronger, more grown-up flavor, you can use a mild amber beer, but avoid very bitter IPAs—they can make the soup taste harsh. If you prefer to skip beer completely, use extra chicken stock or milk instead; add it slowly and taste as you go. You can also stir in a teaspoon of Dijon mustard or a small pinch of smoked paprika at the end for a different twist without adding extra cooking time.
Make-Ahead and Reheating Tips
This soup actually works well for busy schedules if you handle it right. You can cook it fully, cool it, and store it in the fridge for up to 3 days. Let it cool in the pot for about 20–30 minutes, then transfer to containers and chill. When you’re ready to serve, reheat slowly on the stovetop over low to medium-low heat. Stir often and avoid boiling, or the cheese can separate. If the soup thickens too much in the fridge, whisk in a splash of milk, half-and-half, or chicken stock while reheating until it loosens to your liking. It also freezes, but expect a slight texture change; if you do freeze it, thaw overnight in the fridge and reheat very gently with extra liquid to smooth it back out.
Frequently Asked Questions (FAQ)
Can I make Disney Canadian Cheddar Cheese Soup without bacon?
Yes, you can make a solid version without bacon, especially if you need a vegetarian-friendly option. Start by swapping the chicken stock for vegetable stock. For the base, melt the butter first, then cook the onion, celery, and garlic in it until soft. You can add a tablespoon of neutral oil to replace some of the lost bacon fat. To mimic the smoky depth, stir in a small pinch of smoked paprika or a drop or two of liquid smoke—add these at the end and taste as you go so it doesn’t overpower the cheddar.
What’s the best way to thicken the soup if it feels too thin at the end?
If your soup ends up thinner than you like, you have a few options that don’t involve starting over. The easiest is to let it gently simmer uncovered for a bit longer before serving, stirring often so it doesn’t stick. If you’re already past that stage, whisk 1–2 teaspoons of flour or cornstarch with cold milk or stock until smooth, then whisk it into the hot soup over low heat and simmer a few minutes until it thickens. Avoid dumping dry flour straight into the pot—that will clump and stay lumpy.
How do I keep the bottom from burning when cooking a thick soup like this?
Thick, cheesy soups love to catch on the bottom of the pot if the heat is too high or you walk away too long. Use a heavy-bottomed pot or Dutch oven, which spreads heat more evenly. Keep the burner at medium or lower once the flour goes in, and drop it even further after adding milk. Stir along the bottom and corners of the pot every few minutes, especially during simmering. If you notice any sticking, lower the heat right away and scrape gently with a wooden spoon before it builds up and scorches.
Can I serve this soup in a bread bowl or with other sides for a full meal?
Yes, this soup works really well as a full meal with the right sides. It’s thick enough to serve in a sturdy sourdough bread bowl—just toast the inside in the oven for a few minutes first so it doesn’t go soggy immediately. You can also keep it simple with crusty bread, soft dinner rolls, or pretzel buns for dipping. A basic green salad or steamed vegetables on the side helps balance the richness. If serving in bread bowls, keep the soup just below a boil so it stays thick and doesn’t soak in too fast.
Disney Canadian Cheddar Cheese Soup
Ingredients
- 1/2 lb bacon chopped
- 1 medium onion finely chopped
- 3 ribs celery finely chopped
- 2 cloves garlic minced
- 4 tablespoons (1/4 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
- 1/2 cup pale or golden lager preferably Canadian
- Kosher salt to taste
- freshly ground black pepper to taste
- green onion or chives chopped, for serving (optional)
Instructions
- Place the chopped bacon in a large heavy pot or Dutch oven and cook over medium heat until it turns lightly browned and releases fat, about 5 minutes. Drain some fat if the pot is very greasy, leaving enough to sauté the vegetables.
- Add the finely chopped onion, celery, minced garlic, and butter to the pot. Sauté over medium heat until the onion becomes soft and translucent, about 5 minutes.
- Sprinkle in the flour and stir constantly, cooking until the mixture turns a light golden color and develops a toasty aroma, roughly 4 minutes.
- Gradually whisk in the chicken stock and bring the mixture to a boil. Let it boil for about 1 minute, then lower the heat to a simmer and cook uncovered for 15 minutes, stirring occasionally.
- Stir in the milk and continue to simmer gently for another 15 minutes. Avoid bringing the soup to a boil once the milk has been added to prevent scorching.
- Remove the pot from the heat and fold in the grated cheddar until it melts. Add the Tabasco, Worcestershire sauce, and season with kosher salt and freshly ground black pepper to taste.
- Use an immersion blender to purée the soup until it is mostly smooth with some texture remaining. Alternatively, carefully transfer portions to a blender and return to the pot.
- Stir in the beer, taste and adjust seasoning as needed. Serve hot, garnished with chopped green onion or chives if desired.
