Cheddar Beer Soup

Ingredients for Cheddar Beer Soup

• 2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (250g )

• 2 medium carrots, cut into 1/4-inch dice (100g )

• 2 celery ribs, cut into 1/4-inch dice (150g )

• 2 teaspoons finely chopped garlic

• 1 Turkish or 1/2 California bay leaf

• 1/2 stick (30g ) unsalted butter

• 80ml plain flour

• 475ml whole milk

• 425ml reduced-sodium chicken broth (425ml )

• 1 (350g) bottle ale such as Bass

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dry mustard

• 1 tesked salt

• 1/4 teaspoons black pepper

• 450g extra-sharp Cheddar (preferably English

• rind removed if necessary), grated (950ml )

• 4 bacon slices (100g total), cooked and crumbled

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.

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