Ingredients

The following ingredients have 6 Servings
  • 4 slices thick-cut bacon
  • 2 tablespoons butter
  • 1 small onion (diced)
  • 1 stalk celery (finely chopped)
  • 1 carrot (finely chopped)
  • 1 clove garlic (minced)
  • ¼ cup flour
  • 1 teaspoon dry mustard
  • 12 ounces beer
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • ¼ teaspoon smoked paprika
  • ½ teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme leaves)
  • 6 ounces sharp cheddar cheese (shredded, divided)
  • 12 slices baguette (1/2" thick)
  • 2 tablespoons garlic butter
  • 2 ounces sharp cheddar cheese (shredded)

Instruction

  • Spread garlic butter over 12 baguette slices. Top with cheese and place on a baking sheet.
  • Broil cheese toasts 6" from the heat until golden and bubbly, about 2-3 minutes. Remove from the oven and set aside.
  • Cook bacon in a large saucepan over medium heat until crisp. Reserve drippings and remove bacon to a paper towel lined plate.
  • Add butter to reserved bacon drippings. Add onion, celery, carrot, and garlic and cook over medium heat until tender, about 5-6 minutes. Stir in flour and dry mustard. Cook 1 minute.
  • Slowly add beer a little bit at a time whisking after each addition. The mixture will be very thick at first. Add chicken broth and cream a little bit at a time whisking until smooth after each addition. Add Worcestershire sauce, bay leaf, smoked paprika, and fresh thyme leaves.
  • Bring to a boil over medium heat while whisking. Reduce heat and simmer 5 minutes or until thick and bubbly. Remove from the heat.
  • Set 1/4 cup cheese aside for topping, stir remaining cheese into the soup until melted.
  • Ladle the soup into bowls, top with reserved cheese and crumbled bacon. Serve with cheese toasts.