Cheddar Leek Soup - cooking recipe

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

Preparation

In large pot, melt butter over medium heat; cook leeks and onion, stirring often, until softened, 5 minutes.
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.
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.