This seems to be one of Epcot’s more popular dishes, and it’s a fairly easy one for camping life, assuming you’re not in a tent. However, due to the depth of it, I find it more appealing in the winter months. You’ll need the following, and you won’t find many of these at the Fort trading posts. You can substitute regular cheddar for the white cheddar. But don’t get one above medium level of sharpness.

ingredients

1 lb. bacon, divided
1 onion, chopped
3 ribs celery, chopped
4 tablespoons butter 
1 cup flour (all-purpose)
3 cups chicken broth
4 cups milk
1 lb. white cheddar cheese (not too sharp)
1 tablespoon Tabasco or cayenne pepper sauce
1 tablespoon Worcestershire sauce
1/2 cup warm dark ale
green onions or scallions for garnish

directions

Saute the bacon and remove from pan to drain, and crumble.  Add the butter to the bacon drippings, and saute the celery and onions until done. Whisk the flour in, and stir without stopping for about 4 minutes. It’s important to stir the whole time, and this can get old, so let’s put on some music. Instead of clock-watching, go to YouTube and play Circle of Life from the Lion King. By the time it’s over, four minutes will have passed, and hopefully the entire family will be singing along.

Now, it’s time to add the broth to the mixture and whisk it in. Bring it to a nice boil (all while stirring), and then reduce the heat, and add the milk and beer. Simmer it for about 15 minutes.

Remove the pan from the heat and mix in the cheese, Tabasco sauce and Worcestershire sauce. If it is too thick for your liking (and it usually is too much of a gravy), you can add warm milk, a little at a time. Garnish with freshly-cooked bacon and green onion.

This is a heavy soup, and works quite nicely as a main course.