Cheddar Cheese Soup from Gracie2762
Knock off recipe from Epcot’s Le Cellier Restaurant
1/4 lb. smoked bacon finely chopped
1 medium red onion cut into 1/4 in. pieces
3 TB all-purpose flour
3 cups whole milk
2 cups chicken stock
12 oz. grated white cheddar, Canadian Black Diamond
3 dashes Tabasco
1/2 tsp. Worcestershire sauce
1/2 cup Moosehead Canadian Ale, room temperature
salt and pepper to taste
1 TB thinly sliced chives
1. Cook the bacon in a large heavy-bottomed, non-reactive soup pot over medium heat until wilted but not browned.
2. Add onion and cook until the onion is translucent and bacon has crisped.
3. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure there are no lumps. Bring to a boil, then cover and simmer for 15 minutes.
4. Remove from heat and whisk in cheese, Tabasco, Worcestershire and ale. Season with salt and pepper to taste.
Serve with your favorite bread and top with chopped chives.