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• 5 Tbsp. butter
• 2 carrots, finely chopped
• 2 leeks, white and light green parts only, finely chopped
• salt + pepper
• 1/3 cup flour
• 3 cups milk
• 1 bottle (12oz.) of amber beer
• 1 1/2 Tbsp. dijon mustard
• 10 oz. sharp cheddar cheese, shredded
• croutons, for garnish
In a large saucepan, melt the butter over medium heat. Add the carrots and leeks, season with salt and pepper and cook, stirring, until soft, 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, until creamy and thickened, about 10 minutes. Remove the pan from the heat. Whisk in the cheese, one handful at a time until combined. Season to taste with salt and pepper. Garnish with croutons.
Soup prepared / recipe provided by:
Erin Ryan, Graphic Designer
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