1. In a large saucepan, melt the butter over medium heat. Add the carrots and leeks, season with salt and pepper and cook, stirring, until soft - 10 min. Add the flour and cook, stirring often for 2 minutes.
2. Slowly pour in the milk, whisking constantly, inquire the heat to medium-high, add the beer and mustard and bring the soup to a boil, whisking, until creamy and thickened, about 10 minutes.
3. Remove the pan from the heat. Whisk in the cheese 1 handful at a time until combined. Season to taste with salt and pepper. Top with croutons.
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|Serving Size: 1 Serving (445g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1660 (91%)|
|Amt Per Serving||% DV|
|Total Fat 184.4g||246 %|
|Saturated Fat 116.6g||583 %|
|Monounsaturated Fat 48.4g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 499.5mg||154 %|
|Sodium 1676.5mg||58 %|
|Potassium 337.1mg||9 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 19.4g|
|Protein 22g||31 %|
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Calories per serving: 1821
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