Cheddar Beer Soup

 

Ingredients:

2	cups	Leeks, Diced (2 Medium Of White & Pale Green Parts)
1	cups	Carrots, Diced (2 Medium)
1	cup	Celery Ribs, Diced (2 Stalks)
2	Tsp	Garlic, Finely Chopped
1		Bay Leaf
¼	Cup	Butter
½	Cup	All-Purpose Flour
2	Cup	Milk
1-3/4	Cup	Chicken Broth
12	Oz	Bottle Ale (Such As Bass Or Any English Ale)
1	Tbl	Worcestershire Sauce
1	Tsp	Dry Mustard
1	Tsp	Salt
¼	Tsp	Black Pepper
1	Lb	Extra Sharp Cheddar Cheese, Shredded
4		Bacon Slices, Cooked & Crumbled (Optional)
1	Cup	Croutons

Directions:

Cook leeks, carrots, celery, garlic and a bay leaf in butter in a large saucepan over medium 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, about 5 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, about 5 minutes. Stir in Worcestershire sauce, mustard, salt and pepper.

Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3-4 minutes (do not boil) Remove Bay leaf.

Ladle into 4-6 bowls, sprinkle with croutons and/or bacon.

 

Yields

4-6 servings