Total Time
45mins
Prep 15 mins
Cook 30 mins

This version of cheese soup came from our local grocery chain in their monthly magazine. It has a little more sophisticated taste to it making it perfect for company. We love this soup in front of the TV on chilly days with some great crusty bread!

Ingredients Nutrition

  • 3 tablespoons butter
  • 1 large leek (thinly sliced-white and pale green parts only)
  • 14 cup flour
  • 3 cups chicken stock
  • 1 cup mendocino brewing company red tail lager beer (Or use another lager- but the flavor is unique!)
  • 2 teaspoons Dijon mustard
  • 1 13 cups cheddar cheese (shredded- sharp is best)
  • salt and pepper

Directions

  1. Melt butter in a medium saucepan. Add leeks and cook for 10 minutes, stirring frequently, to soften.
  2. Stir in flour and cook for 2 minutes more.
  3. Slowly stir in chicken stock, lager and mustard until mixture is smooth.
  4. Bring to a boil; reduce heat and simmer for 15 minutes.
  5. Remove from heat and stir in cheese a handful at a time, stirring until cheese is melted.
  6. Season to taste with salt and pepper and serve.

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