Cheddar Beer Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 medium leeks, hard green parts and stems discarded then diced (about 2 cups)
• 2 medium carrots, peeled and diced (about 1 cup)
• 2 celery ribs, diced (about 1 cup)
• 1 large garlic clove, minced
• 1 bay leaf
• 1/4 cup unsalted butter
• 1/3 cup all-purpose flour
• 2 cups whole milk
• 1 3/4 cups chicken broth
• 1 (12 ounce) bottle beer (english ale)
• 1 tablespoon worcestershire sauce
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 cups extra-sharp cheddar cheese, grated
• 4 slices bacon, cooked and crumbled

Recipe

• 1 melt butter in 4-quart heavy saucepan over medium heat. add leeks, carrots, celery, garlic, and bay leaf. cook for five minutes, or until vegetables are tender.
• 2 turn heat to medium-low, and sprinkle in flour. stir well with wooden spoon, and cook for three minutes. slowly whisk in the milk, broth, and beer. turn heat to medium and bring to a simmer, then reduce to medium-low and cook 5 minutes. add worcestershire sauce, mustard, salt, and ground pepper. stir well.
• 3 add a handful of cheese and stir until it melts. continue adding cheese by handfuls and stirring, until all cheese is incorporated. do not allow soup to boil.
• 4 discard the bay leaf. top with crumbled bacon and serve with crusty bread.