It is well documented that Marc and I are huge Disney fans. Just to give perspective, in almost 4 years together we went to Disney World 3 times. On two of those trips we also went on to spend a few days on the Disney cruises. We ate lunch in Epcot at Le Cellier in the Canada pavillion on one of those wonderful trips. Its cheddar bacon beer soup is legendary and when we tried it the legend was proven very true!
All I had to say was “wow” when I tasted it, and Marc echoed my sentiments. All of the flavors were there singing together gorgeously. Adding the goat cheese just gave so much extra flavor and creamy texture to the soup too. We were instantly transported to our amazing lunch at Le Cellier and enjoyed relishing the memories!
Cheddar bacon beer soup is so incredibly rich and flavorful. It has 3 of the tastiest ingredients in the food world in one amazing bite!
- 1dasholive oil
- 1/2poundslab bacondiced
- 1/2ared bell pepperseeded and diced
- 3/4cupall-purpose flour
- 1bottlebeer12 oz size, pale ale is best
- 1quartchicken stock
- 1 1/2cupsheavy cream
- 1blockaged yellow cheddar cheese12-14 ounces, grated
- 2tablespoonsDijon mustard
- 2tablespoonsapple cider vinegar
- 1dashworcestershire sauce
- goat cheesecrumbled as needed for garnish
- fresh thyme leavesas needed for garnish
- In a large dutch oven, heat the olive oil over medium high heat. Add the diced bacon and let it cook through for about 5 minutes while the yummy bacon fat renders out. Once that is done, add the onion, red bell pepper and celery. Let them get soft and fragrant for a minute or two.
- The flour goes in next, stir it in with the vegetables and bacon while it cooks off for about two minutes. Then pour in the beer, chicken stock, heavy cream and salt and give the soup base a big stir. Bring it to a gentle boil, then turn the heat to medium low and let it simmer for 20 minutes.
- When that is done, slowly add in the grated cheese while whisking it in to make it smooth. Once the cheddar is all whisked in add the mustard, apple cider vinegar, Worcestershire and Sriracha. Give everything a final whisk, then move the pot off of the heat and turn off the burner. Take out your immersion blender and blend the soup thoroughly until it is smooth. You could also carefully pour the hot soup into a regular blender in batches and puree it that way. Do not fill it all of the way and make sure to use a towel on top of the blender to prevent an unsafe mess.
- Once the soup is pureed, ladle it into pretty bowls or crocks and crumble in a little goat cheese for extra creaminess. Top with a sprinkle of fresh thyme and serve immediately while hot!