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Ok. I know what you’re thinking. Cheddar cheese soup. Ugh. You’re only supposed to use that as an ingredient. Why don’t you just make a dip? Because…this is seriously one of the best soups you will ever eat!
One of my all-time favorite dishes at Disney is the Canadian Cheddar Cheese Soup at Le Cellier in the Canadian pavilion at Epcot. I created my own version of this soup a while back, and everybody (family, neighbors) thought it was really good!
With St. Patrick’s Day upon us, I thought it would be fun to turn it into an Irish Cheddar Cheese Soup. So I used Irish cheddar and Irish ale to make the soup. I am so impressed! I can not tell you how good this soup is now! It went from good to extraordinary!. Who knew? It is so creamy and luscious! You will definitely find yourself going back for seconds!
Le Cellier also has a really good pretzel bread that goes quite well with their cheddar cheese soup. We had some pizza dough left over in the fridge, so I thought, “Why not?” Caylie and I took the left over pizza dough and turned it into absolutely gorgeous pretzels! And do you want to know the best part? They were so easy to make! And they are excellent with what we are now calling our Irish Cheddar Cheese Soup!
How do you make Cheddar Cheese Soup?
One of the best things about this soup is that it only requires one pot to make. You chop the bacon and brown it in your soup pot. Throw in the vegetables and cook until they are soft. Stir in some flour and cook a little to make a bechamel or a roux (depending on where you’re from). Add some stock and cook for a bit. The milk comes next, along with a bit more simmering. Then you stir in your cheese, beer, and seasonings. Done! How easy is that?!! And if you really want to kick it up to the next notch, serve it with some of those leftover pizza dough pretzels that I was talking about earlier. Yummy!!!
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Cheddar Cheese Soup
Creamy, delicious, addictively good! This soup is a terrific one pot meal! And, as a bonus, it goes great with an Irish Red Ale!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 3 quarts 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American/Irish
1 pound applewood smoked bacon, chopped
2 cups chopped onions
1 cup chopped celery
1 cup all purpose flour
4 cups chicken stock
4 cups milk
1 pound Irish Cheddar
Half (about 6 ounces) of an Irish Red Ale
2 Tablespoons Tabasco
2 Tablespoons Worcestershire
- Cook bacon over medium heat in a heavy pot until crisp.
- Stir in onions and celery.
- Cook until vegetables have softened and onions are translucent, about 6-8 minutes.
- Mix in flour.
- Cook and stir for 3-4 minutes.
- Stir in broth.
- Cook, stirring occasionally, 15-20 minutes over low to medium-low heat.
- Add milk.
- Cook, without boiling, another 15-20 minutes.
- Stir in cheese and continue stirring until it melts.
- Add beer.
- Stir in Tabasco and Worcestershire.
We used Kerrygold Irish Cheddar and Smithwick’s Irish Red Ale.
- Serving Size: 1-1/2 cups
- Calories: 696
- Sugar: 8g
- Sodium: 1954mg
- Fat: 49.6g
- Saturated Fat: 21.9g
- Carbohydrates: 22.9g
- Fiber: 1.3g
- Protein: 40.9g
- Cholesterol: 121mg
Keywords: cheddar cheese soup, soup
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12 Quart Stock Pot
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