Cheddar Beer Soup

Ingredients

• 12 oz ale 
• 0.3 teaspoon pepper black
• 2 medium carrots cut into 1/4-inch dice (1 cup)
• 2 rib celery stalks cut into 1/4-inch dice (1 cup)
• 4 cups sharp cheddar cheese english extra-sharp grated (preferably ; rind removed if necessary)
• 4  bacon crumbled cooked ()
• 1 teaspoon ground mustard dry
• 0.3 cup flour all-purpose
• 2 teaspoons garlic finely chopped
• 2 medium leek white green cut into 1/4-inch dice (2 cups) ( and pale parts only)
• 14 fl. oz. chicken broth reduced-sodium
• 1 teaspoon salt 
• 1  bay leaves 
• 0.3 cup butter unsalted
• 2 cups milk whole
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• sauce pan
• whisk
• colander

Directions

1. Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
2. Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes.
3. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.
4. Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
5. Serve sprinkled with bacon.