Cheddar Leek Soup

Name: Cheddar Leek Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 1/4 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; 1/4 teaspoon salt; 1/2 cup whipping cream; 4 cups shredded aged cheddar cheese (375 g); 2 teaspoons Dijon mustard; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon pepper

(1)

Recipe by Elle Anderson

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.

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READY IN: 55mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

¹⁄₄

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
¹⁄₄

teaspoon salt
¹⁄₂

cup whipping cream
4

cups shredded aged cheddar cheese (375 g)
2

teaspoons Dijon mustard
¹⁄₂

teaspoon Worcestershire sauce
¹⁄₄

teaspoon pepper

DIRECTIONS

In large pot, melt butter over medium heat; cook leeks and onion, stirring often, until softened, 5 minutes.
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.
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.

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