Best 3 Epcots Cheddar Cheese Soup Recipes

CREAMY CHEDDAR CHEESE SOUP

Steps:

• In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
• Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
• In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
• With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

EPCOT'S CHEDDAR CHEESE SOUP

Steps:

• In a soup pot, start to brown the bacon over medium heat. When the bacon is starting to get crisp, add the onions, celery and butter. Cook until the onion is translucent.
• Add the flour and incorporate with the butter. Cook for 4 minutes, constantly stirring. Add the water and whisk. Make sure there are no lumps.
• Bring to a boil, then reduce to a simmer and cook for 15 minutes, stirring every couple of minutes. Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk.
• After the last 15 minutes, turn off the heat and stir in the cheese and then the beer, stirring gently until the cheese is melted. Take off the heat, add tabasco sauce and season with salt and pepper. Garnish with chives or finely chopped green onions, if desired.
• (If the soup is too thick, you can thin it out with some milk.).

DISNEY'S CANADIAN CHEDDAR SOUP

Steps:

• In large deep pot, cook bacon over medium heat for 5 minutes, stirring, until lightly browned. Add onion, celery and butter; saute until onion has softened, about 5 minutes.
• Add flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken broth and bring to a boil for 1 minute. Reduce heat to a simmer; cook 15 minutes, stirring occasionally.
• Add milk; continue to simmer 15 minutes. Do not bring to a boil.
• Remove from heat; stir in cheese, hot pepper sauce, Worcestershire sauce, salt and pepper until cheese is melted and the soup is smooth. Stir in warm beer; if soup is too thick, add some warm milk.
• Serve soup hot, garnished with scallions.