Welsh cheese and ale soup

Method

Melt butter in a large saucepan and gently sauté the diced onions, celery and leeks for 8 minutes until softened. Add the diced potatoes, stock, ale, bay leaves and thyme, then bring to a boil and simmer for 20 minutes until vegetables are tender. Remove bay leaves and grate the cheddar cheese directly into the soup, stirring until melted. Pour in the double cream, season with salt and pepper, and simmer gently for a further 3 minutes without boiling. Serve hot with crusty bread.