This Le Cellier Beer Cheese Soup is a creamy Canadian cheddar soup made with bacon, red onion, celery, milk, white cheddar, and pale lager. A little Tabasco and Worcestershire sauce add savory depth, while the beer gives the soup its distinctive character.
Adapted from Disney’s published Le Cellier Steakhouse recipe, this soup is rich and warming without requiring complicated techniques. The vegetables soften in the bacon and butter, then the cheese melts into the milk-based broth for a smooth finish.
Why This Recipe Works So Well
- Uses one Dutch oven: The soup comes together in a single large pot, making cleanup easier.
- Straightforward preparation: The vegetables, roux, broth, milk, and cheese are added in a simple sequence.
- Makes a generous batch: Ten servings make this useful for gatherings or planned meals.
- Easy to control: The finished soup can be thinned with warm milk or additional beer if needed.
- Blends smoothly: An immersion blender makes it easy to create an even texture directly in the pot.
- Good make-ahead option: The soup can be prepared before serving and gently warmed when needed.
Ingredient Notes & Easy Substitutions
- Bacon: Cut the bacon into small pieces so it browns evenly and distributes throughout the soup. The rendered fat also helps build the base.
- White cheddar: Freshly grated white cheddar melts more smoothly than pre-shredded cheese. A sharp variety gives the soup a stronger cheese flavor.
- Pale lager: A Canadian golden lager or another pale lager-style beer works well here. Avoid beers with very strong bitterness, which can overpower the other ingredients.
- Whole milk: Whole milk provides the richness needed for the creamy base. Keep the heat low after adding it to prevent the milk from boiling.
- Tabasco and Worcestershire: These ingredients are used in small amounts to add heat and savory depth rather than dominate the soup.
- Flour and butter: Together, they create the base that thickens the broth before the milk and cheese are added.
Chef’s Tip: Let the grated cheddar come closer to room temperature before adding it to the hot soup. It will melt more evenly and is less likely to leave small clumps.
Le Cellier Beer Cheese Soup Recipe
This Le Cellier Beer Cheese Soup is a creamy Canadian cheddar soup made with bacon, red onion, celery, milk, white cheddar, and pale lager. A little Tabasco and Worcestershire sauce add savory depth, while the beer gives the soup its signature flavor. The recipe is adapted from Disney’s published Le Cellier Steakhouse recipe.
Equipment
- 4- to 5-quart Dutch oven
- immersion blender
- Wooden spoon
- Whisk
- Measuring cups and spoons
- Ladle
Ingredients
- ½ pound bacon cut into ½-inch pieces
- 1 medium red onion finely diced
- 3 celery ribs finely diced
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups chicken stock
- 4 cups whole milk
- 1 pound white cheddar cheese freshly grated
- 1 tablespoon Tabasco sauce
- 1 tablespoon Worcestershire sauce
- ½ teaspoon coarse salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- ½ cup Canadian golden lager or another pale lager-style beer
- Chopped scallions or chives for garnish
Instructions
- Cook the bacon in a 4- to 5-quart Dutch oven over medium heat for about 5 minutes, stirring occasionally, until lightly browned.
- Add the diced red onion, celery, and butter. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened.
- Sprinkle the flour over the vegetables and bacon. Cook for about 4 minutes, stirring constantly, so the flour loses its raw taste.
- Slowly whisk in the chicken stock. Bring the mixture to a boil and cook for 1 minute, then reduce the heat to low and simmer for about 15 minutes, stirring occasionally.
- Add the milk and continue simmering for another 15 minutes. Keep the soup below a boil once the milk has been added.
- Remove the Dutch oven from the heat. Add the grated white cheddar, Tabasco sauce, Worcestershire sauce, salt, and black pepper. Use an immersion blender to blend until the cheese has melted and the soup is smooth.
- Stir in the warm beer. If the soup is thicker than you prefer, thin it with a little warm milk or additional pale lager.
- Ladle the soup into bowls and garnish with chopped scallions or chives. Serve immediately.
Nutrition Information
Nutrition information is estimated per serving and may vary depending on the brands and specific ingredients used.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 425 kcal |
| Carbohydrates | 15 g |
| Protein | 19 g |
| Fat | 32 g |
| Fiber | 1 g |
| Sugar | 8 g |
| Sodium | 930 mg |
Common Mistakes to Avoid
- Burning the bacon: Cook it over medium heat and stir occasionally so the pieces brown without scorching.
- Leaving the flour uncooked: Give the flour several minutes with the vegetables and bacon so the finished soup doesn’t have a raw flour taste.
- Adding stock too quickly: Whisk the chicken stock in gradually to help prevent lumps from forming in the flour mixture.
- Boiling after adding milk: Keep the soup at a gentle simmer once the milk goes in. A hard boil can affect the texture.
- Adding cold cheese all at once: Large amounts of cold cheese can cool the soup and make melting uneven. Add freshly grated cheese to the hot soup and blend until smooth.
- Using a strongly bitter beer: A very hoppy or bitter beer can make the finished soup taste harsh. A mild pale lager is a better fit.
Easy Ways to Change It Up
- Use smoked cheddar: Replace some of the white cheddar with smoked cheddar for a deeper smoky note.
- Add extra vegetables: Finely diced carrots can be cooked with the onion and celery for additional vegetable flavor.
- Increase the heat: Add a little extra Tabasco or a pinch of cayenne if you prefer a spicier soup.
- Try a different garnish: Crispy bacon pieces can be added along with the scallions or chives.
- Use a cheddar blend: Combine white cheddar with mild yellow cheddar for a slightly different cheese profile.
- Add fresh herbs: A small amount of fresh thyme or parsley can be stirred in just before serving.
More Soup Recipes You’ll Enjoy
- Creamy Chicken Corn Chowder Soup
- Old-fashioned Potato Soup
- Bold & Creamy Chicken Tortilla Soup
- Slow Cooker Tortellini Soup
- Instant Pot Broccoli Cheddar Soup
Best Ways to Store Leftovers
- Cool promptly: Let the soup cool slightly before transferring it to airtight containers.
- Refrigerator: Store in the refrigerator and use within 3–4 days.
- Freeze carefully: If freezing, leave some space in the container for expansion. Keep in mind that dairy-based soups can change texture after freezing.
- Reheat gently: Warm the soup over low to medium-low heat, stirring frequently rather than bringing it to a boil.
- Adjust the consistency: The soup may thicken while chilled. Add a small amount of warm milk or stock while reheating if needed.
Frequently Asked Questions
- What type of beer works best in this soup?
A mild Canadian golden lager or another pale lager-style beer works well. Choose something with a clean, moderate flavor. - Can I use yellow cheddar instead of white cheddar?
Yes. Yellow cheddar can be substituted without changing the basic preparation. - Why is my cheese soup grainy?
Excessive heat can cause cheese proteins to separate. Remove the pot from the heat before adding the cheese and avoid boiling the soup afterward. - Can I use pre-shredded cheddar?
You can, but freshly grated cheese generally melts more smoothly because it does not contain the same anti-caking coatings. - Can I make this soup without an immersion blender?
Yes. You can carefully transfer the soup to a regular blender in batches. Follow your blender manufacturer’s instructions when blending hot liquids. - How can I make the soup thinner?
Stir in a small amount of warm milk, chicken stock, or pale lager until it reaches your preferred consistency. - What can I use instead of chicken stock?
Vegetable stock can be used if you prefer to avoid chicken stock, although the flavor will be slightly different. - When should I add the beer?
Add the warm beer after the cheese has melted and the soup has been removed from the heat. This preserves more of its distinct flavor.
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