Minnesota Cheddar Ale Soup - cooking recipe

Ingredients

4 tablespoons butter
1 cup diced leek
1/2 cup diced carrot
3 teaspoons minced garlic
1 lunds & byerly's bay leaf
1/4 cup flour
1 cup whole milk
1 (12 ounce) bottle pale ale
2 cups heavy whipping cream
1 tablespoon Worcestershire sauce
1 tablespoon spanish smoked paprika
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1 lb baby cheddar cheese, shredded
1 cup coarsely crushed pretzel

Preparation

In large saucepan, melt butter over medium heat.
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.
Add milk, pale ale and cream, stirring to combine for 5-6 minutes.
Stir in Worcestershire, paprika, salt and pepper. Bring mixture to a simmer over low heat. Cook 20 minutes, stirring frequently.
Add cheese one handful at a time, stirring until melted before adding additional cheese (do not boil).
Discard bay leave.
Spoon into bowls and garnish with crushed pretzels.