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| 1 | butter stick |
| 3 klein | Leeks, white part only, split in half, ; small diced |
| 3 | Celery stalks, ; small diced |
| 1 | Carrot, peeled and; small diced |
| 1/4 Tasse | flour |
| 4 Tasse | chicken stock |
| 1 Tasse | heavy cream |
| 1/2 x ca. 450 g | White cheddar grated |
| 1 Teelöffel | sauce hot |
| 1 Teelöffel | Worcestershire Sauce |
| 1/4 Tasse | Chopped crispy bacon |
| 1/4 Tasse | Grated white Cheddar |
| 2 Esslöffel | chives chopped |
| | Long chives |
| | Loaf of crusty bread |
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In a saucepan, melt the butter. Saut_ the vegetables for about 3 minutes, or until wilted. Stir in the garlic and season with salt and pepper. Dust the vegetables with the flour and stir for 3 minutes. Whisk in the chicken stock, 1/2 cup at a time. Bring the liquid the liquid up to a boil and reduce to a simmer. Simmer the soup for 45 minutes. Remove from the heat and puree until smooth. Strain the soup into a clean saucepan. Bring the soup up to a simmer. Whisk in the cream, cheese, hot sauce and Worcestershire sauce. Season the soup with salt and pepper. Ladle the soup into a shallow bowl. Garnish the soup with bacon, grated cheese, chives, and long chives.
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