Minnesota Cheddar Ale Soup

• 4 tablespoons butter
• 1 cup diced leek
• 1/2 cup diced carrot
• 3 teaspoons minced garlic
• 1 lunds & byerly's bay leaf
• 1/4 cup flour
• 1 cup whole milk
• 1 (12 ounce) bottle pale ale
• 2 cups heavy whipping cream
• 1 tablespoon Worcestershire sauce
• 1 tablespoon spanish smoked paprika
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper
• 1 lb baby cheddar cheese, shredded
• 1 cup coarsely crushed pretzel

1. In large saucepan, melt butter over medium heat.
2. Add leeks, carrots, garlic, and bay leaf. Cook, stirring occasionally, until vegetables begin to soften (10-12 minutes). Reduce heat to low and sprinkle flour over vegetables, cook, stirring, 1-2 minutes.
3. Add milk, pale ale and cream, stirring to combine for 5-6 minutes.
4. Stir in Worcestershire, paprika, salt and pepper. Bring mixture to a simmer over low heat. Cook 20 minutes, stirring frequently.
5. Add cheese one handful at a time, stirring until melted before adding additional cheese (do not boil).
6. Discard bay leave.
7. Spoon into bowls and garnish with crushed pretzels.

butter, leek, carrot, garlic, leaf, flour, milk, heavy whipping cream, worcestershire sauce, spanish smoked paprika, salt, fresh ground pepper, cheddar cheese

Taken from www.food.com/recipe/minnesota-cheddar-ale-soup-212948 (may not work)