Canadian Cheddar Cheese Soup



  1. Slowly heat milk.
  2. Brown the bacon (separately from the smoked bacon) first, then after it is rendered half way, add the smoked bacon and render together.
  3. Add the butter and melt.
  4. Add celery, onions and leeks, cook until translucent.
  5. Add flour and mix thoroughly to form a roux.
  6. Add chicken stock and simmer for 3 minutes.
  7. Add warm milk and stir vigorously to thicken.
  8. Cook out roux until thickened (it should not have a starchy taste).
  9. Reduce heat to low, add cheese and stir until melted.
  10. Season with Kosher salt, pepper, Tabasco, and Worcestershire sauce.
  11. Just prior to serve, add warm ale.

This recipe is from Canada's Le Cellier in Walt Disney World