I’ll never forget the moment I first tasted Le Cellier’s Canadian Beer Cheese Soup at Disney’s Epcot. My family and I had spent the entire day exploring the World Showcase, and by evening, we were cold, tired, and desperately hungry. Someone suggested we try the cozy steakhouse tucked away in the Canada Pavilion. The moment that first spoonful hit my lips, I knew I was experiencing something special. The soup was impossibly creamy, with rich cheddar flavors perfectly balanced by the subtle bite of beer. I immediately asked our server if they could share the recipe (they politely declined), but I was determined to recreate this magical bowl of comfort at home.
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Table of Contents
Why This Recipe Works
The magic happens through patience and technique. Slow cheese melting prevents the proteins from seizing and creating a grainy texture, while the beer adds complexity and depth that water or additional broth simply can’t match. Using block cheese instead of pre-shredded ensures smooth melting without the anti-caking agents that can interfere with the creamy consistency.
The Le Cellier Experience
Nestled in Epcot’s Canada Pavilion, Le Cellier Steakhouse has served this iconic soup for decades. Originally designed to showcase Canadian culinary traditions, this beer cheese soup has become one of Disney’s most requested recipes. The restaurant’s cozy, cave-like atmosphere perfectly complements this warming, stick-to-your-ribs soup.
Ingredients
- Salt and white pepper – Season the soup without adding dark specks that would affect appearance
- Chicken broth – Provides the savory base that supports all other flavors without overwhelming the cheese
- Canadian beer or hearty lager – Essential for authentic flavor depth and slight bitterness that balances the richness
- Sharp cheddar cheese – Creates the signature creamy texture and bold cheese flavor that defines this soup
- Red onions РAdd sweetness and aromatic depth when properly saut̩ed until translucent
- Celery – Contributes subtle vegetal notes and textural interest to complement the smooth base
- All-purpose flour – Acts as a thickening agent to create the proper consistency
- Butter – Provides richness and helps create a smooth roux for thickening
- Heavy cream – Adds luxurious mouthfeel and helps temper the cheese for smooth incorporation
- Worcestershire sauce – Enhances umami flavors and adds complexity to the overall taste profile
- Dry mustard powder – Brightens the cheese flavors and adds subtle heat
- Paprika – Contributes color and mild smoky notes
Step-by-Step Instructions
- Prepare your mise en place. Dice the red onions and celery finely. Grate the cheddar cheese from a block (never use pre-shredded). Have all ingredients measured and ready, as timing is crucial for this recipe.
- Create the vegetable base. Melt butter in a heavy-bottomed Dutch oven over medium heat. Add diced onions and celery, cooking slowly for 8-10 minutes until the vegetables are soft and translucent but not browned.
- Build the roux. Sprinkle flour over the cooked vegetables and stir constantly for 2-3 minutes to cook out the raw flour taste. This creates the thickening base for your soup.
- Add liquid gradually. Slowly whisk in the chicken broth, ensuring no lumps form. Add the beer gradually while whisking continuously. Bring the mixture to a gentle simmer.
- Season and simmer. Add Worcestershire sauce, dry mustard, and paprika. Let the soup simmer gently for 15-20 minutes, allowing flavors to meld and develop complexity.
- Incorporate cheese slowly. Reduce heat to low. Add grated cheese one handful at a time, whisking constantly until each addition is completely melted before adding more. This process takes patience but ensures smooth results.
- Finish with cream. Once all the cheese is incorporated, slowly stir in heavy cream. Season with salt and white pepper to taste. Strain through a fine-mesh strainer if desired for an ultra-smooth texture.
Storage & Reheating Instructions
- Refrigerator Storage: Store in airtight containers for up to 3 days. Cheese soups may separate slightly when chilled.
- Reheating Method: Reheat gently over low heat, whisking frequently. Add a splash of cream or broth if needed to restore consistency. Never microwave, as this can cause separation.
- Freezing: Not recommended, as dairy-based soups with cheese typically don’t freeze well.
Le Cellier Beer Cheese Soup – Disney Epcot Copycat Recipe
Ingredients
- 1/2 pound apple wood smoked bacon sliced into small pieces
- 1 cup chopped red onion
- 1 cup thinly sliced celery
- 4 tablespoons butter
- 1 cup flour
- 3 cups low sodium chicken stock
- 1 pint heavy cream
- 1 pound aged white cheddar cheese
- 1 teaspoon white pepper
- 1 teaspoon dry mustard powder
- 1 tablespoon Tobasco sauce
- 1 tablespoon Worcestershire sauce
- 1 bottle quality dark beer ** see note
Instructions
- Open bottle of beer, and set on the counter so it will warm up if refrigerated. In a large stew pot, over low heat add sliced bacon. Do not try to brown the bacon, you want to release the fat from the bacon only. W
- hen a couple of tablespoons of fat have been released and the bacon begins to look cooked add the 4 tablespoons of butter. When the butter has melted turn heat up to low-medium setting and add chopped onion and celery. When the chopped onion begins to look translucent and the celery is tender add the 1 cup of flour.
- This will look crumbly and may appear you have too much flour. Cook through for a couple of minutes, so the raw flour taste will be cooked out. Add chicken stock a cup at a time, stirring until the mixture looks thick and gravy like. Add the second and third cup of chicken stock stirring to incorporate each time.
- This mixture will look like a thick gravy now. Add 1/2 pint of heavy cream, and then stir until incorporated, then add remaining heavy cream and stir. Add grated cheese by thirds into soup, stirring until all of the cheese is fully melted. Add Tabasco sauce, dry mustard, pepper, Worcester sauce, and stir until fully blended.
- Slowly pour in beer stirring until well blended. Serve soup immediately. Notes on beer: Use a good quality dark beer, brands/styles that I like: Shiner Bock, Saint Arnold’s Amber, Abita Beer Amber, any Oktoberfest style of beer. Reheating notes: if you must reheat the soup, do so very gently over low on the stove, you may need to thin with milk.
I just made this, I added 3 petite red skin potatoes( diced and sautéed before I added them) to thicken it up a little, I used Cabot white and yellow cheese, and fat tire beer, didn’t add Tabasco, but it is yummy!!
They use Moose head beer in the original, the brew it where I live in Saint John, New Brunswick Canada. I believe black Diamond is the cheddar brand the use.
Thank you for your input!
If you have ever eaten at Le Cellier and ordered the beer cheese soup for which they are notably famous for, they give each patron a recipe card to take home with their cheese soup on it. Its undoubtably the ultimate in cheese soup recipes and best enjoyed in that basement restaurant in Orlando with their pretzel bread sticks! Amazing experience and the at home recipe is spot on if followed to the letter. It doesnt mention specific use of Canadian beer or cheese.
When I was there for their food and wine festival, they were emphasizing the Canadian beer and then the Canadian cheese. I guess they wanted to emphasize that they were representing Canada.
When I was at the food and wine festival they were specific about the types of cheese and beer that were used.
I just dined there in March, ordered the soup, but was not given a recipe card. That’s why I’m here looking for it. I’ve ordered that soup many times before, and no recipe card was mentioned. Maybe next time I’ll ask about it. Never heard about that before.
BTW, it’s “Tabasco” and “Worcestershire”
i wonder if (unlike this recipie) the original Epcot soup actually uses canadian beer and chese?
Excellent point! I bet they use Canadian cheese and beer, I didn’t find any Canadian cheese at my grocery store.
I will make this soup again…but I will leave the beer out…because I think it tasted much better without it. I am glad I found this recipe and site…we can always add or change things…Thanks for posting…
Their soup is definitely a beer cheese soup. But it was tasty without the beer as well.