The recipe came from Epicurious. I made some adjustments, so I’ll list the recipe how I made it. I left out the bacon because there was the chance some of my kosher friends would be there. Also, I FIRMLY believe in buying block cheese and shredding/grating yourself. Shredded cheese has cellulose in it, which is wood chips. It is added to prevent caking. Without it, cheese melts some much more beautifully!!
– 3 medium leeks, diced (white and light green parts only)
-3 medium carrots, diced
-3 celery ribs, diced
-3 teaspoons minced garlic
-1-1/2 bay leaves
-3/4 cup butter (I used salted)
-1/2 cup flour
-3 cups whole milk
-2.5 cups homemade chicken broth
-1.5 bottles of Smithwicks
-1 Tablespoon Worcestershire sauce
-1.5 teaspoons dry mustard
-1.5 teaspoons salt
-1/2 teaspoon black pepper
-1.5 lbs extra-sharp Cheddar, shredded
1. Pull leeks apart to make sure you get all the sand out of the inside, while washing. Cook diced leeks, carrots, celery, garlic and bay leaf in butter over moderate heat about 20 minutes. Stir occasionally.
2. Reduce heat to medium low. Sprinkle flour over vegetables, then cook about 3 minutes, stirring frequently.
3. Whisk in milk, chicken stock and beer. Simmer 5 minutes, whisking occasionally.
4. Stir in Worcestershire sauce, mustard, salt and pepper.
5. Using an immersion blender, blend all the vegetables.
6. Add cheese in handfuls, stirring constantly. Cook until cheese is melted, but soup isn’t boiling. Discard bay leaf. Serve with big soft pretzels!
- Soup Season (and beer season, and chili season, and bbq season) (parentingwhileintoxicated.com)
- Our Fall Favorites: Soups and Casseroles (lifeinahouseoftestosterone.wordpress.com)