Cheddar Con Cerveza Soup

Ingredients

• 3 qts. whole milk
• 1 qt. heavy cream
• 1 T. butter
• 1 leek, halved, white only, rinsed and coarsely chopped (use green tops for garnish)
• 1 lg shallot, coarsely chopped
• 1/2 C. celery, diced
• 1 T. garlic, fresh and chopped
• 1 T. dried whole thyme
• 1 t. kosher salt
• 1 t. ground white pepper
• 6 oz. Harp Lager Beer (or your favorite full-flavored beer)
• 6 C. Wisconsin Mild Cheddar Cheese, shredded

Directions
In a double boiler large enough to hold one gallon of soup, bring milk and cream to a simmer. Melt butter in a small pan and saute leek, shallot, celery, garlic, thyme, salt and pepper until lightly browned over medium-high heat. Pour beer into pan and stir to loosen bits from bottom of pan. Remove from heat. Strain the mixture through a fine sieve into the double boiler and bring the mixture to a simmer. Don't boil or the liquid will break. Gradually add the cheese, stirring constantly with a wire whisk until the cheese is thoroughly incorporated. Serve immediately.