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Cheddar Cheese Leek Soup




Source of Recipe


Internet


List of Ingredients




1/2 cup unsalted butter
1 cup celery, finely chopped
1 cup leeks, sliced
1/2 cup all-purpose flour
2 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 cups chicken stock
2 cups half and half
2 cups milk
2 cups sharp cheddar, finely shredded
4 slices bacon, cooked crisp

Recipe



In a 3-quart pan, melt butter over medium-high heat.
Add celery and leeks.
Stir often for 8 to 10 minutes, until tender.
Stir in flour, dry mustard, salt and pepper.
Add chicken broth.
Cook, stirring constantly, until thick and bubbly.
Reduce heat to medium and continue to cook 1 minute. Alternately stir half and half and milk into thickened broth.
Cover and heat through, stirring occasionally, about 10 minutes.
Reduce heat to low.
Gradually stir in cheese until melted.
To serve:
Stir in bacon and ladle into cups.
Yield: 8 to 10 servings.