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Easy Cheddar Beer Soup

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Ingredients

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  • 2 well-washed leeks, white and green parts diced (about 2 cups‘ worth), tough outer leaves discarded
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 2 medium garlic cloves, minced
  • 1 bay leaf
  • 3–4 tablespoons butter
  • 1/3 cup flour
  • 2 cups milk
  • 1 3/4 cups water
  • 2 bullion cubes
  • 1 bottle Irish ale
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 4 cups Conebella Farm Sharp cheddar
  • salt and pepper to taste
  • diced ham and/or green onions for topping

Instructions

  1. In a heavy saucepan, cook leeks, carrots, celery, garlic and bay leaf in the butter over medium heat for about 5 minutes, or until the vegetables soften. Stir occasionally.
  2. Reduce heat to low. Dust the vegetables with the flour and cook and stir them for about 3 minutes.
  3. Grab a whisk and add milk, water and ale while whisking. Simmer for 5 minutes, continuing to whisk occasionally. Add Worcestershire sauce, mustard, bullion, salt and pepper and stir.
  4. Add cheese a little at a time, stirring constantly over low heat so that the soup does not boil at this point. Cook 3-4 minutes, or until melted. Discard bay leaf and top your soup as desired.

Find it online: https://conebellafarm.com/easy-cheddar-beer-soup/