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Nutrition Facts
Serving Size 1 (923g) Recipe makes 8 servings The following items or measurements are not included below: pepper
Calories 662
Calories from Fat 275		(41%)
Amount Per Serving		%DV
	Total Fat 30.6g	47%
	Saturated Fat 19.2g	95%
	Monounsaturated Fat 8.6g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 94mg		31%
Sodium 804mg		33%
Potassium 381mg		10%
Total Carbohydrate 32.5g		10%
	Dietary Fiber 0.7g	2%
	Sugars 1.9g
Protein 20.2g		40%
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Cheddar Leek Soup

Recipe #398283 | 55 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Elle Anderson
Nov 7, 2009

This is from the November 2009 Canadian Living Magazine and is easy and delicious. I use aged cheddar (it's white) and I shred enough until my box grater is about 3/4 full. I also never seem to have 3 cups left in my open box of Chicken stock so use 1 cup water and 1 tsp of my Epicure Chicken Stock spice. For the ale I've used Stella with great results.

SERVES 8 (change servings and units)

Ingredients

1/4 cup butter
1 leek, chopped (white and light green parts only)
1 large onion, chopped
1/3 cup flour
3 cups sodium-reduced chicken broth
2 cups water
1 (440 ml) can english-style ale
1/4 teaspoon salt
1/2 cup whipping cream
4 cups shredded aged cheddar cheese (375 g)
2 teaspoons Dijon mustard
1/2 teaspoon worcestershire sauce
1/4 teaspoon pepper

Directions

1
In large pot, melt butter over medium heat; cook leeks and onion, stirring often, until softened, 5 minutes.
2
Add flour; cook, stirring about 2 minutes ( I'm not sure I've ever waited that long.) Slowly stir in broth, ale, water and salt; bring to simmer. Reduce heat to low; cover and simmer for 30 minutes.
3
Stir in cream; bring just to boil over medium heat. Add cheese, mustard, Worcestershire sauce and pepper; reduce heat to low. Stir until piping hot and cheese is melted.