I don’t know where you live, but I’m going to guess it’s cold there. Even in Florida they have weather in the 30’s right now – and some areas even got snow! Here in Pennsylvania it’s usually been about 10 degrees when I get up in the morning. When I got into work the other day it was 59 degrees inside at my desk.
So I’m doing anything I can to keep warm – wearing gloves and mittens inside, using my space heater, drinking coffee, and eating warm food. That means it’s perfect soup weather, and what sounds better than the cheddar cheese soup at Le Cellier?
I made this a few weeks ago for my Disney Christmas Party and it was super tasty. It’s the official recipe from the Chef Mickey cookbook, but I will admit after making it the first time I adapted it just a little bit to make it feel even more authentic. And a lot of the official Disney recipes are quite complicated, but this was easier than I expected it to be! I also served it with soft pretzel bites, which is even more delicious.
- 1/2 lb bacon, plus more for garnishing
- 3 celery ribs, diced
- 4 tablespoons of butter
- 1 cup flour
- 3 cups low sodium chicken stock
- 4 cups milk
- 1 lb. grated white cheddar cheese
- 1/2 Tablespoon Tabasco sauce
- 1 Tablespoon Worcestershire sauce
- 1/2 warm beer (dark ale recommended)
- chopped scallions for garnish
1. In a large pot, cook the bacon until it is crispy. Remove from pot, crumble, and set aside.
2. In the same pot, leave the bacon drippings and add the butter and celery. Saute until celery softens, about 5 minutes.
3. Whisk in the flour and stir constantly for about 4 minutes.
4. Gradually add the chicken stock and bring to a boil, whisking continually.
5. Reduce heat, add milk and beer, and simmer for 15 minutes.
6. Turn off the heat and mix in the cheese, bacon (saving some for garnish), Tabasco sauce, and Worcestershire sauce.
7. Garnish with bacon and scallions. Enjoy!
Have you tried the Le Cellier cheddar cheese soup? Are you a fan?