EPCOT'S Canadian Cheddar Cheese Soup | Comforting Fall Recipe!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sharp cheddar cheese

🥗Healthier: medium cheddar cheese

💰Cheaper: processed cheese

Medium cheddar is lower in fat, while processed cheese is often cheaper and melts well.

Finely dice 3 celery ribs.

Finely dice 1 medium onion.

Cut 0.5 pound of bacon into half-inch pieces.

In a large stockpot over medium heat, cook the bacon until crispy and fat is rendered.

Drain off most of the bacon grease, leaving a couple tablespoons in the pot.

Add 4 tablespoons of butter to the pot and let it melt.

Add the diced onions and celery; cook until soft, about 5 minutes.

Add 1 cup of flour to the pot and cook for about 1 minute to form a roux.

Gradually add 3 cups of chicken stock, mixing to break up the roux; bring to a simmer for 15 minutes.

Add 4 cups of milk to the pot and keep at a low simmer for an additional 10 minutes.

Turn off the heat and add 1 pound of shredded white cheddar cheese, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of hot sauce; season with salt and pepper to taste.

Use a stick blender to puree the soup until smooth, or leave it chunky if preferred.

Garnish with green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens