Active Time

　　40 min

　　Total Time

　　40 min

　　Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup.

　　

Ingredients

Makes 4 to 6 servings

　　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

　　

Step 1

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

　　

Step 2

Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.

　　

Step 3

Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.

　　

Step 4

Serve sprinkled with bacon.