Cheddar Beer Soup
- 2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
- 2 medium carrots, cut into 1/4-inch dice (1 cup)
- 2 celery ribs, cut into 1/4-inch dice (1 cup)
- 2 teaspoons finely chopped garlic
- 1 Turkish or 1/2 California bay leaf
- 1/2 stick (1/4 cup) unsalted butter
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
- 1 (12-oz) bottle ale such as Bass
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
- 4 bacon slices (3 1/2 oz total), cooked and crumbled
- Produce
- Carrots, medium (2)
- Celery, ribs (2)
- Garlic (2 teaspoons)
- Turkish or 1/2 california bay leaf (1)
- Seafood
- Ale such as bass (1 (12-oz) bottle)
- Meat
- Bacon (4)
- Canned Goods
- Chicken broth, reduced-sodium (1 3/4 cups)
- Condiments
- Mustard, dry (1 teaspoon)
- Worcestershire sauce (1 tablespoon)
- Cooking & Baking
- All-purpose flour (1/3 cup)
- Black pepper (1/4 teaspoon)
- Salt (1 teaspoon)
- Dairy
- Butter, unsalted (1/2 stick)
- Cheddar, sharp (1 lb)
- Whole milk (2 cups)
- Other
- 2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published March 1, 2005 (7 years ago).
228 people saved this recipe.
