Ingredients: 2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups) 2 medium carrots, cut into 1/4-inch dice (1 cup) 2 celery ribs, cut into 1/4-inch dice (1 cup) 2 teaspoons finely chopped garlic 1 Turkish or 1/2 California bay leaf 1/2 stick (1/4 cup) unsalted butter 1/3 cup all-purpose flour 2 cups whole milk 1 3/4 cups reduced-sodium chicken broth (14 fl oz) 1 (12-oz) bottle ale such as Bass 1 tablespoon Worcestershire sauce 1 teaspoon dry mustard 1 teaspoon salt 1/4 teaspoon black pepper 1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups) 4 bacon slices (3 1/2 oz total), cooked and crumbled Directions: Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander. Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, 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. Serve sprinkled with bacon.
