Minnesota Cheddar Ale Soup

1. 1

   In large saucepan, melt butter over medium heat.

2. 2

   Add leeks, carrots, garlic, and bay leaf. Cook, stirring occasionally, until vegetables begin to soften (10-12 minutes). Reduce heat to low and sprinkle flour over vegetables, cook, stirring, 1-2 minutes.

3. 3

   Add milk, pale ale and cream, stirring to combine for 5-6 minutes.

4. 4

   Stir in Worcestershire, paprika, salt and pepper. Bring mixture to a simmer over low heat. Cook 20 minutes, stirring frequently.

5. 5

   Add cheese one handful at a time, stirring until melted before adding additional cheese (do not boil).

6. 6

   Discard bay leave.

7. 7

   Spoon into bowls and garnish with crushed pretzels.

* Per serving · 4 servings · Values may vary.

No additional tips available.