- Melt butter in stockpot. Add leeks and saute 4 minutes. Add garlic and cook for 1 minute. Stir in beer and bring to boil. Reduce heat and simmer 15-20 minutes or until leeks are tender.
- Place beer mixture and 1 cup broth in blender and blend until smooth. Return pureed mixture to pan. Stir in remaining chicken broth and bring to boil. Reduce heat and simmer 10 minutes.
- Combine flour and 1 cup milk or half & half, whisking until smooth. Add flour mixture and remaining milk (half & half) to stockpot and cook 12 minutes or until slightly thickened. Remove pan from heat. Gradually add cheese, stirring until smooth. Gradually sprinkle in paprika, dry mustard and white pepper. Taste for seasoning.
- Garnish soup with chopped green onions or chives and crunchy sourdough croutons. ( Serves 8-10)
Preheat oven to 450-degrees. Arrange 10-oz of cubed sourdough bread in single layer on jelly-roll pan; Coat bread cubes with olive oil spray. Bake at 450-degrees for 10 minutes or until toasted.