1 stick of butter (1/2 cup)
1/2 chopped medium sized onion
1 leek (cleaned, chopped and diced)
1/2 cup chopped carrot
1/2 cup chopped celery
1 cup all-purpose flour
2 cups chicken broth
1 (12-ounce) beer of choice (Sam Adam’s Irish Red or Killian’s work very well)
6 ounces extra-sharp Cheddar, shredded
6 ounces processed Swiss cheese, shredded
6 ounces processed Pepper Jack, shredded
2 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon of black pepper
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 lb of diced Canadian Bacon (lower fat option) or Smoked Sausage
Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour.
Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil.
Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce.
Reduce heat to low and cook until soup has thickened. Cut smoked sausage into 1/2-inch pieces and place in a saucepan.
Saute sausage over medium heat until heated through. It will probably take about 5 to 7 minutes.
Add sausage to the soup, transfer to a large serving bowl and serve hot.