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Cheddar Leek Soup

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“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.”

Ingredients Nutrition


  1. In large pot, melt butter over medium heat; cook leeks and onion, stirring often, until softened, 5 minutes.
  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. 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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