Cheddar Beer Soup
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 2 medium leeks, hard green parts and stems discarded then diced (about 2 cups)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 celery ribs, diced (about 1 cup)
- 1 large garlic clove, minced
- 1 bay leaf
- 1⁄4 cup unsalted butter
- 1⁄3 cup all-purpose flour
- 2 cups whole milk
- 1 3⁄4 cups chicken broth
- 1 (12 ounce) bottle beer (English ale)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 4 cups extra-sharp cheddar cheese, grated
- 4 slices bacon, cooked and crumbled
directions
- Melt butter in 4-quart heavy saucepan over medium heat. Add leeks, carrots, celery, garlic, and bay leaf. Cook for five minutes, or until vegetables are tender.
- Turn heat to medium-low, and sprinkle in flour. Stir well with wooden spoon, and cook for three minutes. Slowly whisk in the milk, broth, and beer. Turn heat to medium and bring to a simmer, then reduce to medium-low and cook 5 minutes. Add Worcestershire sauce, mustard, salt, and ground pepper. Stir well.
- Add a handful of cheese and stir until it melts. Continue adding cheese by handfuls and stirring, until all cheese is incorporated. Do NOT allow soup to boil.
- Discard the bay leaf. Top with crumbled bacon and serve with crusty bread.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!