Cheddar Leek Soup
"This is from the November 2009 Canadian Living Magazine and is easy and delicious. I use aged cheddar (it's white) and I shred enough until my box grater is about 3/4 full. I also never seem to have 3 cups left in my open box of Chicken stock so use 1 cup water and 1 tsp of my Epicure Chicken Stock spice. For the ale I've used Stella with great results."
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
8
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
- In large pot, melt butter over medium heat; cook leeks and onion, stirring often, until softened, 5 minutes.
- 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.
- 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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Reviews
-
This is a good, filling soup. I used evaporated 2% milk instead of whipping cream. I also pureed and strained the soup. We'll make this again. Thanks for sharing.
Tweaks
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This is a good, filling soup. I used evaporated 2% milk instead of whipping cream. I also pureed and strained the soup. We'll make this again. Thanks for sharing.
