Cheddar and Apple Soup

Source : Jungle Jim's English Pub Night

1/4 cup unsalted butter
2 medium leeks ( white and pale green parts only) washed and cut into 1/4 inch rounds
3 medium apples, peeled, cored and cut into 1/2 inch diced
2 celery ribs
2 cloves garlic minced
1/2 bay leaf
2 tablespoon all-purpose flour
1 cup whole milk
1 cup reduced sodium chicken or vegetable broth
1 12 oz bottle English Ale ( bass)
1 Tbsp Worcestershire sauce
1 tsp dry mustard
1 tsp salt
1/4 tsp black pepper
1/2lb extra sharp white cheddar grated
4 bacon slices cooked and crumbled

Cook Leeks, apples and celery in butter 5 minutes in heavy saucepan over med heat.
Add garlic, bay leaf and flour. Cook 1 minute
Add milk, broth and beer in a stream - stirring. Bring to boil then simmer over medium.
Stir occasionally.
Stir in Worcestershire sauce, mustard , salt and pepper.
Add cheese by handfuls - stirring constantly. and cook until cheese is melted. Discard Bay leaf.

Using an immersion blender - blend soup in saucepan. To thin - add some water.
Add bacon on servings.