Beer Cheese Soup

Beer Cheese Soup

4 T butter
2 carrots, finely chopped
2 leeks, finely chopped
salt
pepper
1/3 c flour
3 c milk
12 oz beer (amber ale, preferably)
1 1/2 T dijon mustard
3 1/2 c shredded cheddar

-Melt butter over medium heat.
-Add leeks, carrots, salt and pepper.
-Cook, stirring, until softened - about 10 minutes.
-Add flour and cook, stirring constantly for 2 minutes.
-Add milk slowly, stirring constantly.
-Raise the heat to medium-high and add the beer and mustard.
-Bring to a boil while stirring constantly, then reduce heat to low and simmer for 10 minutes.
-Remove from heat and stir in cheese.