Le Cellier Cheddar Cheese Soup is a rich, creamy soup famously served at Disney’s Le Cellier Steakhouse in EPCOT. This copycat recipe captures the velvety texture and deep cheddar flavor with a perfect balance of savory ingredients, making it an irresistible comfort food for any season.
Ingredients
- 4 cups chicken broth (preferably low sodium)
- 1 cup water
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 small onion, finely chopped (about 1/3 cup)
- 1/2 cup celery, finely chopped
- 1/2 cup carrot, finely chopped
- 1 cup Yukon Gold potatoes, peeled and diced small
- 2 cups sharp white cheddar cheese, shredded
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional for subtle depth)
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, finely chopped, for garnish
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion, celery, and carrot, and sauté until the vegetables soften and become translucent, about 5–7 minutes.
- Sprinkle the flour over the softened vegetables and stir continuously to form a roux. Cook for 2–3 minutes, ensuring the flour is well incorporated but does not brown.
- Gradually whisk in the chicken broth and water, stirring constantly to prevent lumps. Bring the mixture to a simmer.
- Add the diced potatoes and simmer gently, uncovered, until the potatoes are tender, about 15 minutes. Stir occasionally to prevent sticking.
- Once the potatoes are soft, use an immersion blender to purée about half of the soup to create a thicker, creamier texture while leaving some chunks for body. Alternatively, carefully transfer half the soup to a blender, purée, and return to the pot.
- Reduce the heat to low. Stir in the shredded cheddar cheese a handful at a time, allowing each addition to melt fully before adding more. Avoid boiling the soup once cheese is added to prevent curdling.
- Add the heavy cream, Dijon mustard, garlic powder, smoked paprika (if using), and season with salt and pepper to taste. Stir gently to combine and heat through for 3–5 minutes without boiling.
- Remove from heat and let the soup rest for a few minutes to thicken slightly.
- Ladle into bowls and garnish with freshly chopped chives or parsley. Serve warm.
Tips
- Cheese choice: Use sharp white cheddar for authentic flavor. Avoid pre-shredded cheese with anti-caking agents that may affect melting.
- Vegetable prep: Finely chop vegetables evenly to ensure uniform cooking and a smooth texture in the soup.
- Roux consistency: Cook the flour just enough to remove raw taste but don’t brown it; this keeps the soup’s flavor clean and creamy.
- Storage: Cool soup completely before refrigerating. Store in airtight containers for up to 3 days or freeze for up to 2 months.
Serving Suggestions
This soup pairs beautifully with crusty bread like a baguette or sourdough for dipping. A fresh green salad with a light vinaigrette balances the rich cheddar flavors. For a heartier meal, serve alongside grilled chicken or roasted vegetables. Garnishing with extra cheddar, crispy bacon bits, or a sprinkle of smoked paprika adds extra dimension.
Variations
To customize your copycat Le Cellier Cheddar Cheese Soup, try these variations:
- Spicy version: Add a pinch of cayenne pepper or a few dashes of hot sauce for heat.
- Vegetarian: Substitute vegetable broth for chicken broth and omit bacon garnish.
- Beer-infused: Replace 1 cup of broth with a mild lager or ale to add malty depth.
- Extra smoky: Use smoked cheddar or add a teaspoon of liquid smoke for a bold flavor.
Storage and Reheating
Store leftover soup in airtight containers in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring frequently to prevent scorching and curdling. If the soup thickens too much, add a splash of milk or broth to loosen it.
For longer storage, freeze the soup in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that cream-based soups may separate slightly after freezing; whisk well during reheating to restore texture.
Frequently Asked Questions
Can I use pre-shredded cheddar cheese for this soup?
While convenient, pre-shredded cheese often contains anti-caking agents that can affect how smoothly the cheese melts. For best results, shred a block of sharp cheddar yourself to achieve a creamier, more velvety soup.
What can I substitute for heavy cream?
You can use half-and-half or whole milk as a lighter alternative, but the soup will be less rich and creamy. If using milk, consider adding a tablespoon of butter to compensate for the fat content and avoid curdling.
Is it possible to make this soup in a slow cooker?
Yes, sauté the vegetables and roux on the stovetop first, then transfer to a slow cooker with broth and potatoes. Cook on low for 4–6 hours until potatoes are tender. Add cheese and cream at the end, stirring well before serving.
How do I prevent the cheese from curdling?
To avoid curdling, add shredded cheese only after the soup has been removed from high heat or is on low heat. Stir gently and avoid boiling the soup once cheese is incorporated.
Can I make this soup gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry (mix cornstarch with cold water) to thicken the soup. Cook as usual, adjusting quantities for desired thickness.
What’s the best way to reheat leftover soup?
Reheat gently on the stovetop over low heat, stirring frequently. Avoid microwaving at high power to prevent uneven heating and cheese separation. Add a splash of milk or broth if the soup becomes too thick.
With its rich cheddar flavor and comforting texture, this copycat Le Cellier Cheddar Cheese Soup is a perfect homemade treat. Whether for a cozy dinner or a special occasion, it delivers a taste reminiscent of the beloved Disney classic.
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