Cheddar Beer Soup

Name: Cheddar Beer Soup
Yield: 4 servings
Ingredients: 1 2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups); 1 2 medium carrots, cut into 1/4-inch dice (1 cup); 1 2 celery ribs, cut into 1/4-inch dice (1 cup); 1 2 teaspoons finely chopped garlic; 1 1 Turkish or 1/2 California bay leaf; 1 1/2 stick (1/4 cup) unsalted butter; 1 1/3 cup all-purpose flour; 1 2 cups whole milk; 1 1 3/4 cups reduced-sodium chicken broth (14 fl oz); 1 1 (12-oz) bottle ale such as Bass; 1 1 tablespoon Worcestershire sauce; 1 1 teaspoon dry mustard; 1 1 teaspoon salt; 1 1/4 teaspoon black pepper; 1 1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups); 1 4 bacon slices (3 1/2 oz total); 1 cooked and crumbled

From the kitchen of Carly

A silky soup built on caramelized leeks, carrots, and celery, finished with sharp cheddar and a full bottle of ale. The beer adds depth without tasting boozy. Pure comfort in a bowl, the kind you'll crave when the weather turns cold.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
12 medium carrots, cut into 1/4-inch dice (1 cup)
12 celery ribs, cut into 1/4-inch dice (1 cup)
12 teaspoons finely chopped garlic
11 Turkish or 1/2 California bay leaf
11/2 stick (1/4 cup) unsalted butter
11/3 cup all-purpose flour
12 cups whole milk
11 3/4 cups reduced-sodium chicken broth (14 fl oz)
11 (12-oz) bottle ale such as Bass
11 tablespoon Worcestershire sauce
11 teaspoon dry mustard
11 teaspoon salt
11/4 teaspoon black pepper
11 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
14 bacon slices (3 1/2 oz total)
1cooked and crumbled

Instructions

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
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.
Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
Serve sprinkled with bacon.