Le Cellier Cheddar Cheese Soup: Disney’s Iconic Epcot Recipe You Can Make at Home
If you have ever wandered through Epcot’s Canada pavilion and stopped into Le Cellier Steakhouse, chances are you already know exactly what this soup tastes like. That velvety, rich, impossibly creamy cheddar cheese soup has been winning hearts for decades, and for many park visitors, it is the one dish they think about long after the trip is over. The good news? You do not need a park ticket, a reservation, or even a trip to Florida to enjoy it. Disney released an official version of this beloved recipe, and it is every bit as comforting and indulgent as the real thing.
This soup is thick, deeply savory, and built on a foundation of sharp Canadian cheddar. It has that unmistakable pub-style warmth that makes you want to curl up with a big bowl and not move for a while. Whether you are chasing a nostalgic memory or simply looking for the most satisfying cheese soup you have ever made, this recipe delivers every single time.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and finely diced
- 2 stalks celery, finely diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups sharp Canadian cheddar cheese, freshly shredded
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- Salt and freshly cracked black pepper, to taste
- Cooked crumbled bacon and chives, for garnish (optional but highly recommended)
Method
- Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 8 to 10 minutes until the vegetables have softened and the onion is translucent.
- Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
- Sprinkle the flour over the softened vegetables and stir well to coat everything evenly. Cook the flour mixture for about 2 minutes, stirring constantly, to remove the raw flour taste.
- Slowly pour in the chicken broth a little at a time, whisking as you go to prevent lumps from forming. Once all the broth is incorporated, pour in the milk and heavy cream. Stir everything together and bring the mixture up to a gentle simmer.
- Allow the soup to cook on a low simmer for about 15 minutes, stirring occasionally, until it thickens to a creamy, velvety consistency.
- Use an immersion blender to partially or fully blend the soup depending on your preferred texture. For the classic Le Cellier style, blend until mostly smooth with just a little texture remaining.
- Reduce the heat to low and add the shredded cheddar cheese in handfuls, stirring after each addition until fully melted and incorporated. Do not rush this step and avoid high heat, as that can cause the cheese to seize and turn grainy.
- Stir in the Dijon mustard, Worcestershire sauce, and smoked paprika. Season generously with salt and black pepper to taste.
- Ladle into bowls and top with crumbled bacon and freshly snipped chives for that authentic Le Cellier finishing touch. Serve immediately with crusty bread for dipping.
Tips for the Best Results
Always shred your cheddar fresh from a block rather than using pre-shredded cheese. The anti-caking agents in packaged shredded cheese can make your soup grainy rather than silky smooth. A sharp or extra-sharp Canadian white cheddar will give you the most authentic flavor profile.
If you plan to freeze portions of this soup, do so before adding the cheese and dairy finish. Reheat the base gently and stir in the cheese fresh when you are ready to serve. This prevents any texture changes that can happen when cream-based soups are frozen and reheated.
Keep the heat low when melting the cheese into the soup. High temperatures break down the emulsification and can cause the fats to separate, leaving you with a greasy, clumpy result instead of that dreamy, pourable consistency that makes this soup so iconic.
