2 medium leeks, hard green parts and stems discarded, diced (about 2 cups)
2 medium carrots, peeled and diced (about 1 cup)
1 clove garlic, minced
1 Turkish bay leaf
1/2 stick unsalted butter
1/3 cup all-purpose flour
2 cup milk
1 3/4 cup chicken broth
1 12oz bottle English ale
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon ground black pepper
4 cup extra-sharp cheddar, grated
4 slices bacon, cooked and crumbled
crusty bread, sliced
1. Add butter to 4-quart heavy saucepan set over medium heat. When melted, add leeks, carrots, celery, garlic, and bay leaf. Cook for five minutes, or until vegetables are tender.
2. Turn heat to medium-low, and sprinkle in flour. Stir well with wooden spoon, and cook for three minutes. Whisk in the milk, broth, and beer in a slow stream. Turn heat to medium and bring to simmer, then reduce to medium-low. Simmer for 5 minutes. Add Worcestershire sauce, mustard, salt, and ground pepper. Stir well.
3. Add handful of cheese and stir until it melts. Continue adding cheese and stirring, until all cheese is incorporated. Make sure soup doesn’t come to a boil by turning down heat if necessary.
4. Discard the bay leaf. Serve soup in bowls with bread and crumbled bacon.