Ingredients:

•  2 slices of bacon, diced
• 2 tablespoons butter
• 1/2 medium red onion, diced
• 2 medium leeks, white and pale green parts only, sliced thinly
• 2 celery ribs, sliced thinly
• 4 medium carrots, diced
• 2 minced garlic cloves
• 1 teaspoon of dry mustard
• fresh ground pepper and sea salt
• 1/4 cup flour
• 1 (12 oz) bottle of ale
• 2 cups of whole milk
• 2 cups chicken broth ( 1 cup reserved)
• 4 cups grated Jensen Cheddar
• 1 cup green onion, sliced thinly (for garnish)
• 4 slices of bacon, cooked and crumbled (for garnish) 

Preparation:

• Add the diced bacon to a large heavy-bottomed pot set over medium-high heat. Cook until the bacon fat is released and the bacon begins to get crisp.
• Add the butter and onions and cook until the onion is translucent.(approx. 3 mins)
• Add the leeks, celery, carrots, dry mustard, a small pinch of sea salt, and a pinch of fresh ground pepper.
• Saute until the vegetables soften, stirring often, approx. 5-8 minutes
• Sprinkle in the flour and cook for another 3 minutes, stirring so it is well mixed.
• Pour in the Ale and cook until the liquid reduces by half  (the Ale smell will eventually evaporate) about 7 minutes.
• Whisk in the milk and the cup of chicken stock. Continue to cook for about 10 minutes, allowing the flavours to mingle. Whisking occasionally.
• Use a hand blender to blend the ingredients into a smooth puree.
• Add grated Jensen Cheddar to puree in batches, stirring often as it melts. (Keep the soup at a simmer, don't allow it to boil) When all of the cheese has melted, check for consistency; if you would like the soup a bit thinner, add the reserved stock.
• Taste and adjust seasonings to personal preference. When serving, garnish with green onion and crumbled bacon.