Cheddar Beer Soup

epicurious.com

Molly

2 medium leeks (white and pale green parts only), cut into ¼-inch dice (2 cups)

2 medium carrots, cut into ¼-inch dice (1 cup)

2 celery ribs, cut into ¼-inch dice (1 cup)

2 teaspoons finely chopped garlic

1 Turkish or ½ California bay leaf

½ stick (¼ cup) unsalted butter

⅓ cup all-purpose flour

2 cups whole milk

1 ¾ 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

¼ teaspoon black pepper

1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)

4 bacon slices (3 ½ oz total), cooked and crumbled

Directions at epicurious.com

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