2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 Cups)
2 medium carrots, cut into 1/4-inch dice (1 Cup)
2 celery ribs, cut into 1/4-inch dice (1 Cup)
2 tsp finely-chopped garlic
1 Bay Leaf
1/2 stick (1/4 Cup) 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
1/2 Tbsp Worcestershire Powder
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 Cups)
4 bacon slices (3-1/2 oz total), cooked and crumbled


Wash leeks in a bowl of cold water, agitating the 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, 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 crumbled bacon.

This is great with Pretzel Bread or any bread drizzled with Butter Olive Oil!

One Response to Cheddar Beer Soup

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