Ingredients
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
tsp 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
1
3/4 cups reduced-sodium chicken broth (14 fl oz)
1
(12-oz) bottle ale such as Bass
1
tbsp Worcestershire sauce
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
Directions
1.
Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
2.
Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.
3.
Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
4.
Serve sprinkled with bacon.
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