Cheddar Beer Soup

Ingredients

• •2 medium leeks
• •2 medium carrots
• •2 ribs celery
• •2 teaspoons garlic
• •1 leaf bay leaf
• •½ stick unsalted butter
• •⅓ cup all-purpose flour
• •2 cups whole milk
• •1¾ cups chicken broth
• •1 bottle ale
• •1 tablespoon Worcestershire sauce
• •1 teaspoon dry mustard
• •1 teaspoon salt
• •¼ teaspoon black pepper
• •1 lb extra-sharp Cheddar
• •4 slices bacon
• •cooked and crumbled

Cooking Instructions

1. 1.

   Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

   5 min

2. 2.

   Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.

   13 min

3. 3.

   Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.

   4 min

4. 4.

   Serve sprinkled with bacon.

   1 min