Servings: 4-6 (depends on your appetite)
Time: Prep: 10 minutes; Cook: 20 minutes
Hardware: Measuring spoons and cups, a cutting board and knives, a bowl, a large soup pot, an immersion blender (or a food chopper, or food processor), a whisk, a wooden spoon, a ladle, serving bowls
Optional: a small frying pan, a plate covered in a paper towel
- ½ stick of butter
- ½ a leek
- 2 stalks of celery
- 1 large carrot
- 2 cloves of garlic
- ⅓ cup flour
- 1 teaspoon of Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 cups broth (chicken or veggie)
- 2 cups of brown ale (I used New Castle)
- 2 cups of milk
- 4 cups of shredded cheddar (the best you can afford)
- Fresh ground black pepper
- Black pepper and sea salt croutons
- 4 pieces of bacon (optional)
- If you are using the bacon, fry it until it is crisp. Put it on the paper towel covered plate to drain.
- Slice the leek as thin as possible. Separate it into rings. Place the leeks into a large bowl of cool water and swish around to remove any dirt. Drain.
- Clean and dice the celery, carrots, and garlic.
- Place the butter in the pot and melt on medium. Add the veggies to the butter and cook on medium until the veggies are soft, about 7 minutes. Purée the veggies.
- In the soup pot, whisk the puréed veggies and the flour until it is the consistency of paste. DO NOT allow the mixture to brown.
- Stir in the mustard and Worcestershire sauce. Slowly stir in the broth and the beer. When the foam has disappeared, turn the soup up and allow it to boil for 2- 3 minutes.
- Turn the soup back down to medium and stir in the the milk. DO NOT LET THE SOUP BOIL FROM THIS POINT ON!
- Add a cup of the cheese. Stir until it is completely melted. Continue to add the cheese by the cup, stirring, and melting until all the cheese has been added.
- Allow the soup to simmer for about 5 minutes, stirring often.