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Cheddar Beer Soup

Nick Kindelsperger
  • minutes
  • Serves 4 to 6

INGREDIENTS

4

Bacon, cooked and crumbled slices

2

Carrots, peeled and diced (about 1 cup), medium

2

Celery ribs, diced (about 1 cup)

1

Garlic clove, large

2

Leeks, medium

1

Turkish bay leaf

1 3/4 cups

Chicken broth

1 tsp

Mustard, dry

1 tbsp

Worcestershire sauce

1/3 cup

All-purpose flour

1/4 tsp

Black pepper, ground

1 tsp

Salt

1

Bread, crusty

1/2 stick

Butter, unsalted

4 cups

Cheddar, sharp grated

2 cups

Whole milk

1

bottle English ale