Cheddar Leek Soup

Elle Anderson's Note:

This is from the November 2009 Canadian Living Magazine and is easy and delicious. I use aged cheddar (it's white) and I shred enough until my box grater is about 3/4 full. I also never seem to have 3 cups left in my open box of Chicken stock so use 1 cup water and 1 tsp of my Epicure Chicken Stock spice. For the ale I've used Stella with great results.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• ¼ cup butter
• 1 leek , chopped (white and light green parts only)
• 1 large onion , chopped
• 1⁄3; cup flour
• 3 cups sodium-reduced chicken broth
• 2 cups water
• 1 (440 ml) can english-style ale
• ¼ teaspoon salt
• ½ cup whipping cream
• 4 cups shredded aged cheddar cheese (375 g)
• 2 teaspoons Dijon mustard
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon pepper

Directions:

1. In large pot, melt butter over medium heat; cook leeks and onion, stirring often, until softened, 5 minutes.
2. Add flour; cook, stirring about 2 minutes ( I'm not sure I've ever waited that long.) Slowly stir in broth, ale, water and salt; bring to simmer. Reduce heat to low; cover and simmer for 30 minutes.
3. Stir in cream; bring just to boil over medium heat. Add cheese, mustard, Worcestershire sauce and pepper; reduce heat to low. Stir until piping hot and cheese is melted.

Reviews

[SweetPeaNC]

This is a good, filling soup. I used evaporated 2% milk instead of whipping cream. I also pureed and strained the soup. We'll make this again. Thanks for sharing.