- 1 celery stalk, finely diced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk
- 1 cup beer or lager
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon dry mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 2 tablespoons chopped green onion or chives, for garnish
For the best texture, shred the cheddar yourself rather than using pre-shredded cheese.
It melts much more smoothly!
What Kind of Beer Should You Use?
You don't need an expensive beer for this recipe.
A mild lager works beautifully because it contributes flavor without overwhelming the cheese.
Avoid strongly bitter or intensely flavored beers unless you specifically want that character in the soup.
And if you're cooking for people who don't drink alcohol, remember that adding beer doesn't guarantee that all of the alcohol will disappear during cooking.
For an alcohol-free variation, you can use additional broth instead, although the finished soup won't have quite the same flavor profile.
Tools You'll Need
You don't need anything fancy.
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Whisk
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Cheese grater
A heavy pot is particularly useful because it helps distribute the heat evenly while you're building the soup.
Ingredient Substitutions and Additions
One of the best things about making this soup at home is that you can adjust it to suit your kitchen.
Use Different Cheese
Sharp cheddar gives you that classic flavor, but you can experiment with:
- Medium cheddar
- Extra-sharp cheddar
- White cheddar
- Colby
- A small amount of Gruyère
I wouldn't replace all of the cheddar with a very soft cheese, though. You want something that melts well while still bringing plenty of flavor.
Add More Vegetables
You can add finely diced:
- Potatoes
- Bell peppers
- Mushrooms
- Leeks
Just remember that adding vegetables changes the texture and cooking time.
Make It Spicier
A pinch of cayenne or a few drops of hot sauce can add a pleasant kick.
Add More Bacon
I'm certainly not going to tell you not to.
Extra crispy bacon on top is a wonderful finishing touch.
How to Make Canadian Cheese Soup
Step 1: Cook the Bacon
Place the chopped bacon in a large heavy-bottomed pot over medium heat.
Cook until browned and crisp.
Remove the bacon with a slotted spoon and set it aside.
Leave a little of the rendered bacon fat in the pot.
That's where some serious flavor is about to happen!
Step 2: Cook the Vegetables
Add the onion, carrot, and celery to the pot.
Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
You don't need to brown them heavily.
We're simply building the flavor base.
Step 3: Add the Flour
Sprinkle the flour over the vegetables.
Stir continuously for about 1–2 minutes.
This cooks the raw flour flavor and creates the base for the soup's creamy texture.
Step 4: Add the Broth
Slowly pour in the chicken broth while whisking.
Take your time here.
Adding the liquid gradually helps prevent lumps.
Step 5: Add the Milk and Beer
Pour in the milk and beer.
Add the Worcestershire sauce, dry mustard, and black pepper.
Stir everything together.
Bring the soup to a gentle simmer.
Don't let it boil aggressively.
Step 6: Simmer
Reduce the heat and let the soup simmer gently for about 10–15 minutes, stirring occasionally.
The vegetables should become tender and the soup should begin to thicken.
The smell at this point is incredible!
Step 7: Add the Cheese
Turn the heat to low.
Add the shredded cheddar a handful at a time, stirring after each addition until melted.
This is important.
Don't dump all the cheese in at once and crank up the heat.
Gentle heat gives you a much smoother soup.
Step 8: Add the Bacon
Stir some of the cooked bacon into the soup.
Save a little for garnish.
Taste the soup and adjust the seasoning as needed.
Remember that the bacon and cheddar are both salty, so you may need less additional salt than you expect.
Step 9: Serve
Ladle the soup into warm bowls.
Top with crispy bacon and chopped green onion or chives.
Then serve immediately.
Tips for Making the Best Canadian Cheese Soup
Shred your own cheese
This is one of my biggest recommendations.
Pre-shredded cheese often contains anti-caking ingredients that can affect how smoothly it melts.
Keep the heat gentle
High heat can cause dairy-based soups to separate or become grainy.
Low and slow is your friend once the cheese goes in.
Don't boil after adding the cheese
A gentle temperature keeps the soup creamy and smooth.
Dice the vegetables small
Small pieces cook evenly and make the soup much more pleasant to eat.
Taste before adding salt
Bacon, cheddar, broth, and Worcestershire sauce can all contribute salt.
Always taste first.
Make it thicker or thinner
If the soup is too thick, add a little broth or milk.
If it's too thin, allow it to simmer gently for a few additional minutes.
What to Serve With Canadian Cheese Soup
This soup is rich enough to stand on its own, but a few simple sides make it even better.
Crusty Bread
Probably my favorite choice.
You need something sturdy enough to dunk into all that creamy cheese.
Garlic Bread
Cheesy soup plus garlic bread?
Yes, please.
Green Salad
A crisp salad with a bright vinaigrette provides a nice contrast to the richness of the soup.
Roasted Vegetables
Roasted broccoli, Brussels sprouts, or carrots make a wonderful side dish.
Grilled Sandwich
A simple turkey or ham sandwich can turn this soup into a seriously satisfying lunch.
Can You Make Canadian Cheese Soup Ahead of Time?
Yes, but there's one important thing to remember.
Cheese-based soups can change texture when reheated.
For the best results, make the soup gently and reheat it over low heat.
Avoid bringing it to a rolling boil.
If it becomes too thick after refrigeration, add a splash of milk or broth while reheating.
How to Store Leftover Cheese Soup
Allow the soup to cool promptly, then transfer it to an airtight container and refrigerate.
For best quality, enjoy it within 3–4 days.
When reheating, use low to medium-low heat and stir frequently.
The soup may be thicker when cold, so loosen it with a little broth or milk as needed.
Can You Freeze Canadian Cheese Soup?
Freezing dairy- and cheese-based soups isn't ideal.
The cheese and milk can separate during thawing, resulting in a grainier texture.
If you know you'll need to freeze the soup, consider making the vegetable and broth base first, freezing that portion, and adding the dairy and cheese after thawing and reheating.
That takes a little more planning but can produce a better final texture.
Frequently Asked Questions
Is Canadian Cheese Soup actually Canadian?
The name and flavor profile are associated with the Canadian-themed Le Cellier Steakhouse at EPCOT. The dish served there is a Disney park favorite, rather than a claim that this is a traditional soup found throughout Canada.
Where is Canadian Cheese Soup served at Disney?
The soup is famously associated with Le Cellier Steakhouse in the Canada Pavilion at EPCOT.
Can I make it without beer?
Yes.
Replace the beer with additional chicken broth if you prefer not to use beer. The flavor will be slightly different but the soup can still be delicious.
What cheese works best?
Sharp cheddar is the classic choice for a bold, cheesy flavor.
Why did my cheese soup become grainy?
Excessive heat is one of the most common problems.
Cheese should be melted gently into the soup rather than boiled.
Can I make this soup vegetarian?
You can adapt it by using vegetable broth and replacing the bacon with a vegetarian alternative or omitting it. The flavor will naturally be different from the bacon-based version.
Can I make this soup gluten-free?
Yes, provided you use gluten-free flour or another suitable thickener and verify that your broth, beer, Worcestershire sauce, and other packaged ingredients are gluten-free.
A Little Taste of EPCOT at Home
That's what I love most about recipes like this.
Food has a way of transporting us.
Maybe you've actually enjoyed Canadian Cheese Soup at Le Cellier and remember sitting down after a long day at EPCOT with a warm bowl in front of you.
Or maybe you've never been to Disney at all.
Either way, there's something special about recreating a beloved restaurant-style dish in your own kitchen.
You don't need to wait for your next vacation.
You can make a big pot, warm up some crusty bread, gather everyone around the table, and create your own little food memory.
And honestly?
That's pretty magical, too.
Final Thoughts
Canadian Cheese Soup is rich, creamy, smoky, and wonderfully comforting.
The sharp cheddar gives it body.
The bacon brings that irresistible smoky-salty flavor.
The vegetables build a savory foundation.
And the beer adds a subtle depth that makes you wonder why you haven't been putting beer in your cheese soup all along!
It's perfect for chilly evenings, holiday gatherings, cozy Sunday dinners, or anytime you're craving something that tastes a little more special than an ordinary bowl of soup.
And if you've ever tasted the version at Le Cellier, this homemade recipe is a delicious way to bring a little bit of that Disney-inspired experience back to your kitchen.
Did You Make This Canadian Cheese Soup?
I'd love to hear what you think!
Did you use lager or skip the beer? Did you add extra bacon? Maybe you served it with crusty bread and turned it into a complete dinner?
Leave a review and tell me how you made yours.
And if you take a photo, share it on Pinterest so other soup lovers can discover this cozy recipe, too!
Nutrition Information
Approximate nutrition per serving, assuming 6 servings:
- Calories: 500–550
- Protein: 20–24 g
- Carbohydrates: 20–25 g
- Fat: 36–40 g
- Saturated fat: 18–22 g
- Sodium: 900–1,100 mg