Irish Cheddar Cheese Soup In Pretzel Bowls
Prep time
Cook time
Total time
Slightly adapted from EPCOT's famous Cheddar Cheese soup served in Le'Cellier Restaurant. A dark Irish ale and Irish cheddar cheese give this soup a creamier, smoother taste.
Recipe type: Soup-Stews
Cuisine: Irish
Serves: 4-6
  • ½ pound Bacon, cut into bite size pieces
  • 1 Red onion, largely diced
  • 3 Celery ribs, thinly sliced
  • 5 tablespoons Butter
  • 1 cup All purpose flour
  • 3 cups chicken or vegetable stock
  • 4 cups Milk
  • 1 pound Cheddar cheese, grated (Irish was used as it's creamier and less bitter)
  • 1 tablespoon Worcestershire sauce
  • ½ cup Dark, warm beer, like Guinness
  • ½ teaspoon coriander **
  • Salt and pepper to taste
  • Scallions or chives, for garnish
  1. In a deep pot or dutch oven, cook bacon over medium heat until lightly browned. Do not over cook or cook through.
  2. Add onions, celery, and butter. Saute five minutes until onions are soft but not transparent.
  3. Add flour and stir to incorporate into vegetables and bacon for 3-4 minutes.
  4. Whisk in the stock and bring to a boil. Reduce heat to medium low and cook for 10 minutes.
  5. Add milk and stir until no lumps. Allow to cook on medium low, stirring constantly for a few minutes until it begins to thicken. Do not boil. Cook until desired thickness. It's better to be thicker as it can be thinned with additional milk after cheese is added.
  6. Remove from the heat and stir in the cheese, worcestershire sauce, salt, pepper, coriander and stir until cheese is melted.
  7. Add beer and mix well.
  8. If soup is too thick add milk until desired consistency.
  9. Serve as soup or with bread or pretzels as a dip.
Recipe by The Butter Dish at