- 3 quarts whole milk
- 1 quart heavy cream
- 1 tbsp butter
- 1 medium leek, halved, white only, rinsed and coarsely chopped
- 1 large shallot, coarsely chopped
- 1/2 cup celery, diced
- 1 tbsp fresh garlic chopped
- 1 tbsp dried thyme
- 1 tsp Kosher salt
- 1 tsp ground white pepper
- 6 oz Beer (preferably lager style)
- 6 cups Wisconsin Mild Cheddar Cheese, shredded
In a double boiler large enough to hold 1 gallon of soup, bring milk and cream to a simmer.
Melt butter in a small pan and saute leek, shallot, celery, garlic, thyme, salt, and pepper until lightly browned over medium-high heat. Pour beer into pan and stir to loosen bits from bottom of pan. Remove from heat.
Strain the mixture through a fine sieve into the double boiler and bring the mixture to a simmer. (Don't boil or the liquid will break.)
Gradually add the cheese, stirring constantly with a wire whisk until the cheese is thoroughly incorporated. Serve immediately.