3/4 cup unsalted butter (1.5 sticks)
2 medium leeks, cut lengthwise in half, the crosswise into 1/4″ pieces (about 2.5 cups)
1 medium onion, minced
6 garlic cloves, minced
2/3 c all purpose flour
2 bottles (24 oz) pale ale
1 carton (32 oz) low sodium chicken broth
3 cups whole milk
2 pounds white cheddar cheese (about 8 cups)
1 tbsp worcestershire sauce
2 tsp dry mustard
sliced chives or green onion for garnish
In a large sauce pan malt butter over medium. Add leeks and onion and cook until tender. Add garlic and cook for a minute. Stir in flour and cook till bubbly (2 minutes or so), stirring frequently.
Whish in ale, broth, and milk. Bring to a simmer, then reduce to low and cook 35 minutes.
Remove pan from heat.
Gradually add cheese, one handful at a time, let it melt before the next handful. Add worcestershire sauce, dry mustard, and pepper to taste.
Serve and garnish.
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