Cheddar Beer Soup
A rich and creamy soup featuring sharp cheddar cheese and ale, combined with sautéed vegetables and topped with crispy bacon. This hearty soup brings together the robust flavors of English cheddar and beer in a comforting bowl.
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.
Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
5 min
- 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.
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.
Serve sprinkled with bacon.
1 min