Cheddar Beer Soup

• 2 medium leeks, hard green parts and stems discarded then diced (about 2 cups)
• 2 medium carrots, peeled and diced (about 1 cup)
• 2 celery ribs, diced (about 1 cup)
• 1 large garlic clove, minced
• 1 bay leaf
• 14 cup unsalted butter
• 13 cup all-purpose flour
• 2 cups whole milk
• 1 34 cups chicken broth
• 1 (12 ounce) bottle beer (English ale)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 14 teaspoon ground black pepper
• 4 cups extra-sharp cheddar cheese, grated
• 4 slices bacon, cooked and crumbled

1. Melt butter in 4-quart heavy saucepan over medium heat.
2. Add leeks, carrots, celery, garlic, and bay leaf.
3. Cook for five minutes, or until vegetables are tender.
4. Turn heat to medium-low, and sprinkle in flour.
5. Stir well with wooden spoon, and cook for three minutes.
6. Slowly whisk in the milk, broth, and beer.
7. Turn heat to medium and bring to a simmer, then reduce to medium-low and cook 5 minutes.
8. Add Worcestershire sauce, mustard, salt, and ground pepper.
9. Stir well.
10. Add a handful of cheese and stir until it melts.
11. Continue adding cheese by handfuls and stirring, until all cheese is incorporated.
12. Do NOT allow soup to boil.
13. Discard the bay leaf.
14. Top with crumbled bacon and serve with crusty bread.

leeks, carrots, celery, garlic, bay leaf, unsalted butter, flour, milk, chicken broth, worcestershire sauce, mustard, salt, ground black pepper, cheddar cheese, bacon

Taken from www.food.com/recipe/cheddar-beer-soup-445168 (may not work)