SMOKY BEER and SHARP CHEDDAR SOUP

By LindaW1955

Sauce Magazine

Ingredients

• 4 TBS unsalted butter
• 1 shallot, minced
• 2 leeks, white to light green parts only, cleaned, small dice
• 2 carrots, small dice
• 2 ribs celery, small dice
• 1 jalapeño, seeded and minced
• Kosher salt
• 4 cloves garlic, minced
• 1/4 c AP flour
• 1/2t ground mustard powder
• 1/2t smoked paprika
• 3 Cups chicken stock
• 1/4t Worcestershire sauce
• 1 c whole milk
• 4 OZ room-temp cream cheese
• 2 cups grated sharp, yellow cheddar
• 2 cups grated sharp, white cheddar
• 6 OZ lager style beer
• 1/2 t freshly ground pepper
• Toasted baguette, sliced into 6 pieces

Details

Servings 6

Preparation

Step 1

1. In large pot over medium high heat, melt butter, when butter foams add shallot, leeks, carrot, celery and jalapeño. Season w/ salt and cook until translucent but not browned. Add garlic and cook 1" more until garlic is fragrant.
2. Stir in flour, mustard power and smoked paprika. Let flour mixture cook for 1-2" or until completely absorbed. Increase heat to medium-high and slowly add chicken stock, stirring continuously until a smooth roux has formed. Add Worcestershire sauce, slowly add milk, stirring constantly to ensure no lumps.
3. Reduce heat to medium-low and add cream cheese and both cheddar cheeses; stir occasionally until cheese melt and soup develops a smooth consistency. Add beer and pepper; taste soup and adjust seasoning as desired. Serve w/ toasted baguettes.