Cheddar Ale Soup

By jodieg

Ingredients

• 2 medium leeks (white & pale green parts only), cut into 1/4 inch dice
• 2 medium carrots, cut into 1/4 inch dice
• 2 celery ribs, cut into 1/4 inch dice
• 2 tsp. finely chopped garlic
• 1 Turkish or 1/2 California bay leaf
• 1/2 stick unsalted butter
• 1/3 cup all-purpose flour
• 2 cups whole milk
• 1 3/4 cups reduced-sodium chicken broth (14 fl. oz.)
• 1 12-oz. bottle ale such as Bass
• 1 Tbsp. Worcestershire sauce
• 1 tsp. dry mustard
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1 lb. extra-sharp Cheddar (preferably English; rind removed if necessary), grated
• 4 bacon slice, cooked & crumbled (optional)

Preparation

Step 1

Wash leeks in a bowl of cold water, agitating water, then lift out leaks & drain in a colander

Cook leeks, carrots, celery, garlic & bay leaf in butter in a 4-qusrt heavy sauce pan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes

Reduce heat to low & sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes

Add milk, broth & beer in a stream, whisking occasionally, 5 minutes

Stir in Worcestershire sauce, mustard, salt & pepper

Add cheese by handfuls, stirring constantly, & cook until cheese is melted, 3 to 4 minutes (do not boil)

Discard bay leaf

Serve either chunky or use an immersion blender to blend

Top with bacon