Minnesota Cheddar Ale Soup

When you grow up less than 30 minutes from Wisconsin, of course you are going to love a good beer & cheese soup!

• Ready In: 1 hr
• Serves: 6

Ingredients

• 4  tablespoons butter
• 1  cup  diced leek
• 1⁄2 cup  diced carrot
• 3  teaspoons  minced garlic
• 1  lunds & byerly's bay leaf
• 1⁄4 cup flour
• 1  cup  whole milk
• 1 (12 ounce) bottle  pale ale
• 2  cups heavy whipping cream
• 1  tablespoon Worcestershire sauce
• 1  tablespoon  spanish  smoked paprika
• 1  teaspoon sea salt
• 1⁄2 teaspoon fresh ground pepper
• 1  lb  baby cheddar cheese, shredded
• 1  cup  coarsely crushed  pretzel

Directions

1. In large saucepan, melt butter over medium heat.
2. Add leeks, carrots, garlic, and bay leaf. Cook, stirring occasionally, until vegetables begin to soften (10-12 minutes). Reduce heat to low and sprinkle flour over vegetables, cook, stirring, 1-2 minutes.
3. Add milk, pale ale and cream, stirring to combine for 5-6 minutes.
4. Stir in Worcestershire, paprika, salt and pepper. Bring mixture to a simmer over low heat. Cook 20 minutes, stirring frequently.
5. Add cheese one handful at a time, stirring until melted before adding additional cheese (do not boil).
6. Discard bay leave.
7. Spoon into bowls and garnish with crushed pretzels.