White Cheddar Cheese Soup - cooking recipe

Ingredients

1/2 cup butter
3 small leeks, white part only, split in half and diced small
3 celery ribs, diced small
1 carrot, peeled and diced small
2 garlic cloves, minced
1/4 cup flour
4 cups chicken broth
1 cup heavy cream
1/2 lb white cheddar cheese, grated (plus 1/4 cup for garnish)
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/4 cup chopped crispy cooked bacon
2 tablespoons chopped chives

Preparation

In a saucepan, melt butter.
Add leeks, celery, and carrot and saute for about 3 minutes or until wilted. Stir in garlic and season with salt and pepper. Dust the vegetables with 1/4 cup of flour and stir for 3 minutes.
Whisk in the chicken broth, 1/2 cup at a time.
Bring the liquid up to a boil and reduce to simmer. Simmer soupf for 45 minutes. Remove from heat and puree until smooth. Strain soup into a clean saucepan. Bring soup back to a simmer. Whisk in cream, cheese, hot sauce, and Worcestershire sauce. Season with salt and pepper. Ladle into bowls. Garnish with bacon, grated cheese, and long chives.