• prep: 40 min
• cook: 40 min
• total: 1 hr 20 min

servings:

Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup.

• 2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
• 2 medium carrots, cut into 1/4-inch dice (1 cup)
• 2 celery ribs, cut into 1/4-inch dice (1 cup)
• 2 teaspoons finely chopped garlic
• 1 Turkish or 1/2 California bay leaf
• 1/2 stick (1/4 cup) unsalted butter
• 1/3 cup all-purpose flour
• 2 cups whole milk
• 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
• 1 (12-oz) bottle ale such as Bass
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
• 4 bacon slices (3 1/2 oz total), cooked and crumbled

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