Cheddar and Leek Soup

This recipe was sent in by Pascale Thibodeau and I’m looking forward to someone making some for me!

 

Quantity: 3-4 Mason Jars

Time: 30-45 min.

INGREDIENTS:

. 1/4 cup (50 mL) Butter

. 1 bunch Leeks, (white and light green parts only) chopped

. 1 large Onion, chopped

. 1/3 cup (75 mL) All-purpose flour

. 3 cups (750 mL) Sodium-reduced chicken broth

. 2 cups (500 mL) Water

. 1 440 mL can English-style ale (one reg. bottle-dark beer)

. 1/4 tsp (1 mL) Salt

. 1/2 cup (125 mL) Whipping cream

. 12 oz (340 g) Aged cheddar cheese, shredded (4 cups/1 L)

. 2 tsp (10 mL) Hot mustard

. 1/2 tsp (2 mL) Worcestershire sauce

. 1/4 tsp (1 mL) Pepper

.

INSTRUCTIONS:

• In large saucepan, melt butter over medium heat; cook leeks and onion,

stirring often, until softened, 5 minutes.

• Add flour; cook, stirring, just until starting to brown, about 2 minutes.

• Slowly stir in broth, water, ale 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.

COMMENTS / NOTES: VERY YUMMY and easy to do!

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