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Take a trip to Disney World Epcot’s Canada Pavilion right from your own kitchen! With this Canadian Cheddar Cheese Soup recipe from Le Cellier, you’ll feel like your taking a trip around the World Showcase.

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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.

Epcot is one of my favorite Disney Parks.  I like the fun rides like Test Track and Soarin’ Around the World, but I love The World Showcase!

It is so fun to walk around each country’s pavilion and feel like you are being immersed in the area as you travel around the world in an afternoon!

Epcot’s World Showcase

For my family, we have a certain direction we have to go around World Showcase. We always have to start at Canada and work our way around. That’s just how it is.

Inside the Canada Pavilion you will find a cute 360 degree movie all about how amazing Canada is. My kids love that show!

Epcot’s Canada Pavilion

You will also find a beautiful recreation of Butchart Gardens from Canada’s British Columbia and a really cool waterfall.

But, the Canada Pavilion is also home to Le Cellier Steakhouse where you can find the delicious Canadian Cheddar Cheese Soup.

Le Cellier’s Canadian Cheddar Cheese Soup

The soup you can purchase at Le Cellier features:

Moosehead Pale Ale and Nueske’s Applewood-smoked Bacon

Sounds delicious, right?

Well, the great thing about making this soup right at home is that you can customize it to suit your own tastes!

For example, my family likes to eat our soup a little more chunky than what is served at Epcot, so I opt to not use an immersion blender when I make this recipe.

I am also not a big fan of the taste of beer, so I always substitute extra chicken broth instead.

Feel free to make adjustments to the ingredients according to your preferences.

Ingredients

Bacon- Use your favorite brand of bacon and dice it into bite sized pieces before cooking.

Red Onion- I usually use the food processor to dice my onion into nice little pieces, but you can also finely chop.

Celery- Same as with the onion. I usually cut off the top and bottom of celery stalks and then finely mince using a knife. Celery is one of those things that does not do well in a food processor.

Butter- Use salted or unsalted butter to help make a roux for this soup.

Flour- All-purpose flour works well to make the roux for this Canadian Cheddar Cheese Soup.

Chicken Broth- I usually purchase a large container of the Swanson chicken broth that you can find in most grocery stores, then it’s always on hand when a recipe calls for it.

Milk- Any kind of milk will work, use whatever you have on hand (skim, 2%, whole).

Sharp White Cheddar Cheese- I purchase a large brick and grate it with a cheese grater. You can also shred the cheese in the food processor with the grating disc attachment or purchase it pre-grated.

Tabasco Sauce- Any kind of hot sauce will work. I usually purchase the small bottle of Tabasco so it’s easier to handle when pouring.

Worcestershire Sauce- Use your favorite brand. Worcestershire sauce gives great flavor to the soup.

Canadian Golden Lager Style Beer- If you don’t like the taste of beer, you can substitute the lager with 1/2 cup of chicken broth.

Salt & Pepper- I use Himalayan pink salt and freshly ground pepper when making this recipe. Use your favorite seasonings to adjust to taste if needed.

How to Make Canadian Cheddar Cheese Soup

[1] In a large stock pot, add the bacon pieces and cook for about 5 minutes.

[2] Add the onion, celery, and butter. Cook for another 5 minutes, stirring frequently.

[3] Sprinkle the flour over the mixture and continue stirring over medium heat for another 3 or 4 minutes.

[4] Slowly whisk in the chicken broth and bring the soup to a boil. Lower the heat and allow it to simmer for about 15 minutes.

[5] Add the milk and continue to simmer, without letting it come to a boil for another 10-15 minutes.

[6] Remove the soup from heat and add the Tobasco, Worcestershire, and Sharp White Cheddar. Stir until the cheese is melted. (If you want a smoother soup, use an immersion blender at this point)

[7] Mix in your desired amount of salt and pepper and serve the soup hot, garnished with chopped green onions.

What Goes Well with Canadian Cheddar Cheese Soup

Easy Mickey Pretzels are a great bread to serve along side this soup and can easily be made while the soup is cooking. It totally adds to your Disney at home experience! Get the recipe here.

Lion House Rolls is another delicious side for this cheese soup. It is my favorite roll recipe and is really easy to make. Get the recipe here.

This Rosemary bread loaf is delicious and would definitely compliment the creaminess and cheddar flavor of this soup. Get the recipe here.

Slow Cooker Instructions

Epcot’s Canadian Cheddar Cheese Soup can definitely be made in the crockpot and kept warm until ready to serve.

To make this soup in a slow cooker:

[1] Cook the bacon, celery, and onion in a skillet for 5-6 minutes. Add to a crockpot sprayed with nonstick cooking spray.

[2] Pour in the chicken broth and cook on low for 2-3 hours.

[3] On the stove top, in a medium sauce pan over medium-high heat, prepare a roux by melting the butter and stirring in the flour. Add one cup of soup to the sauce pan and combine. Then add another two cups of soup. Turn the stove down to low.

[4] Add the roux back into the slow cooker and mix with the remaining soup.

[5] Stir in the milk, Tobasco, Worcestershire, cheese, salt and pepper until the cheese is melted.

Instant Pot Instructions

[1] Turn the Instant Pot on the sautee function. Add the bacon and cook for 3-4 minutes.

[2] Add in the celery, and onions and continue to sautee until the onions begin to become translucent.

[3] Pour in the chicken broth and place the lid on the Instant Pot.

[4] Set the manual button to 8 minutes. 

[5] When the timer goes off, allow the steam to release naturally for 10 minutes, then release manually.

[6] On the stove top, in a medium sauce pan over medium-high heat, prepare a roux by melting the butter and stirring in the flour. Add one cup of soup to the sauce pan and combine. Then add another two cups of soup. Turn the stove down to low.

[7] Turn the Instant Pot to the warm function and add the roux back to the soup.

[8] When combined, add the milk, Tobasco, Worcestershire, cheese, salt and pepper until the cheese is melted.

[9] Serve, topped with chopped green onions.

 

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