I originally found this recipe video by the YouTube channel Disney Blog. The recipe is by Master Chef Brian Piasecki of the Jiko- The Cooking Place. You can also enjoy the original version of this soup at Le Cellier at the Canadian pavilion when you visit Walt Disney World’s EPCOT center. I also referenced this recipe from Plain Chicken’s food blog. These inspirations helped to create my Keto Bacon Cheese Soup…enjoy!
I modified Disney’s Le Cellier Cheddar Cheese Soup so that it would be Keto and low carb friendly. I recommend using a whisk for cooking this soup, similar to how Chef Brian does it in the YouTube video linked above, as it is easier to mix and incorporate soup ingredients.
The original recipe calls for using whole milk, however since milk does have a lot of carbohydrates, I have substituted it with heavy whipping cream. Also for a similar reason instead of 1 cup of flour per the original recipe, I recommend using 1 tablespoon of xantham gum. The original recipe calls for chicken stock. However, I prefer using Better Than Bouillon (BTB) chicken paste mixed into water to get chicken stock and so my version of this recipe has that modification. If you would like to use chicken stock instead, just use 5 cups of chicken stock instead of 4 tablespoons of BTB chicken paste and 5 cups of water as indicated in my recipe below.
The original recipe recommends using 1/2 cup of warm beer and personally this did not suit my taste. I found the taste of beer in this soup distracting and therefore I would recommend using 1/2 cup of dry white wine or champagne instead. When I made this dish I felt like there was no need to add any salt since the bacon and cheese have plenty of salt. Therefore, taste your soup before serving to adjust the salt to your taste. This was an easy keto option and satisfying bacon cheese soup to make and I hope you enjoy it as much as we did.
Keto Bacon Cheese Soup (or Low Carb?)
I know, I put Keto in the title “Keto Bacon Cheese Soup”, but really this is probably more “keto friendly” and generally considered “low carb“. My husband and I have been following a lower carb general diet for some time now and have found it to be quite agreeable. Losing nearly >40 lbs, my husband sees the direct benefit and I feel more satiated and less hunger swings.
- 1/2 Lb Applewood Smoked Bacon (8oz/230g), chopped into 1/2-inch pieces
- 1/2 Red Onion (6oz/118g), finely chopped
- 2-3 Celery Stalks (6oz/118g), finely chopped
- 4 Tbsp Butter (60g)
- 1 Tbsp Xanthan Gum (10.5g)
- 4 Tbsp Better Than Bouillon Chicken Paste (1.5oz/42.5g)
- 5 Cups Water (1,183g)
- 3 Cups Heavy Whipping Cream (696g)
- 14 Oz White Cheddar Cheese (414g), grated
- 1 Tbsp Tabasco sauce (10.5g)
- 1 Tbsp Worcestershire sauce (10.5g)
- 1/2 Cup Dry White Wine or Champagne (117.6g)
- Pepper to taste
- Chopped scallions or chives, for garnish
- Applewood Smoked Bacon, 1/4 in pieces, fry in a pan on medium heat till crisp, for garnish
- In a large pot, stir bacon over medium heat for about 5 minutes, or until lightly browned. Keep whisking to prevent bacon from sticking to the bottom.
- Add onion and celery to the pot and using whisk stir in vegetables with the bacon. Cook till vegetables soften.
- Heat one cup of water in the microwave for 1 minute and add the chicken better that bouillon to the heated water and mix well to form concentrated stock.
- Add butter and sauté till it is melted and mixed into the vegetable bacon mixture.
- Add xanthan gum and stir well.
- Whisk in concentrated chicken stock and remaining water and bring to a boil for 1 minute. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
- Add heavy whipping cream and continue to simmer for 15 minutes. Do not boil after adding cream.
- Add few pieced of cheese and immediately stir in cheese with whisk for a few seconds, repeat this step till all cheese is gradually incorporated into the pot. Keep whisking to ensure that the cheese is mixed into the soup base.
- Add Tabasco sauce and Worcestershire sauce, and pepper and whisk to mix into the soup base.
- When cheese is melted and soup is smooth, stir in white wine. If soup is too thick, thin with some warm water. At this point tase the soup and adjust seasoning as needed. I did not think this soup needed anymore salt, but if you want more salt feel free to add some.
- Serve hot, garnished with chopped scallions or chives and additional bacon.