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 teaspoon 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

How to make Cheddar Beer Soup

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.