Cheesy Monty's Beer Soup

Ingredients

2 medium leeks (white and pale green parts only), cut into 1cm cubes
2 medium carrots, cut into 1cm cubes
2 celery ribs, cut into 1cm cubes
2 garlic cloves finely chopped
1 bay leaf
50g butter
2 tbsp flour
½ pint milk
3/4 pint chicken stock
½ pint Monty’s Moonrise
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
500g extra-sharp Cheddar grated
4 slices streaky bacon cooked and crumbled

Directions

Heat butter in a heavy saucepan and gently cook leeks, carrots, celery, garlic, and bay leaf stirring occasionally, until vegetables begin to soften, about 5 minutes.

Reduce heat and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and Monty’s Moonrise slowly, whisking all the time

Simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.

Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.

Serve sprinkled with bacon with chunks of fresh crusty bread.