Cheddar-Beer Soup

One of the best gifts my husband ever purchased for me is my immersion blender. A regular blender definitely works, but I would always burn my hands when trying to make creamy soups and this handy device can go right into the pot. (Also great for smoothies) This fondue-like soup can also be served un-blended if you prefer a chunkier texture. Don't be scared off by the addition of leeks - they're really just an over-sized scallion. Since cheese is the main flavor here, I usually try to go for a slightly "better" cheddar - think Sargento over Great Value. 


3 tbsp. butter

2 carrots, finely chopped
1 leek, finely chopped (look for it in produce – it looks like a giant scallion)
Salt and pepper
1/3 cup flour
3 cups milk
One 12-ounce bottle beer
2 tablespoons Dijon mustard
1 ½ bags sharp cheddar cheese, shredded


In a large saucepan, melt the butter over medium heat. Add the carrots and leeks. Season with salt and pepper and cook, stirring frequently, until soft, about 10 minutes. Add the flour and cook, stirring often, for 2 minutes. Slowly pour in the milk, whisking constantly. Increase the heat to medium-high, add the beer and mustard and bring the soup to a boil, whisking constantly. Reduce the heat to low and simmer, whisking occasionally, until creamy and thickened, about 10 minutes.

Optional step: With an immersion blender, blend until smooth (or blend in a blender in batches).

Remove the pan from the heat. Whisk in the cheese, one handful at a time until combined. Season to taste with salt and pepper. Great served with croutons or sourdough bread.

Thanks to Rachael Ray for the original idea for this modified soup!