Cheddar ale soup

2 medium leeks (white and pale green parts only), sliced thin
2 medium carrots, diced
2 celery ribs, diced
2 teaspoons finely chopped garlic
1 Turkish bay leaf
1/4 cup butter
1/3 cup flour
2 cups milk
2 cups chicken broth
1 bottle ale (Sleeman Cream Ale, Smithwick's, Boddingtons, etc.)
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
2 cups extra-sharp Cheddar, grated
4 bacon slices, cooked and crumbled

Cook leeks, carrots, celery, garlic, and bay leaf in butter on moderate heat. Reduce heat to low and sprinkle flour over vegetables, then cookfor a few minutes. Whisk in milk, broth, and beer in a stream, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper. Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf. Garnish with bacon.

Served with mixed green salad and dijon vinaigrette.