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

DIRECTIONS

  1. In a saucepan, melt butter.
  2. 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.
  3. Whisk in the chicken broth, 1/2 cup at a time.
  4. 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.