Cheddar Leek Soup

13 ingredients
3 steps

Ingredients

  • 1/4 cup butter
  • 1 leek, chopped (white and light green parts only)
  • 1 large onion, chopped
  • 1/3 cup flour
  • 3 cups sodium-reduced chicken broth
  • 2 cups water
  • 1 (440 ml) can english-style ale
  • 1/4 teaspoon salt
  • 1/2 cup whipping cream
  • 4 cups shredded aged cheddar cheese (375 g)
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper

Directions

  1. 1
    In large pot, melt butter over medium heat; cook leeks and onion, stirring often, until softened, 5 minutes.
  2. 2
    Add flour; cook, stirring about 2 minutes ( I'm not sure I've ever waited that long.) Slowly stir in broth, ale, water and salt; bring to simmer. Reduce heat to low; cover and simmer for 30 minutes.
  3. 3
    Stir in cream; bring just to boil over medium heat. Add cheese, mustard, Worcestershire sauce and pepper; reduce heat to low. Stir until piping hot and cheese is melted.

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