Ingredients
- 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
- 1/4 cup flour
- 1 teaspoon dry mustard
- 12 ounces beer
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme leaves
- 6 ounces sharp cheddar cheese shredded, divided
Broiled Cheese Toasts
- 12 slices baguette 1/2″ thick
- 2 tablespoons garlic butter
- 2 ounces sharp cheddar cheese shredded
Instructions
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Spread garlic butter over 12 baguette slices. Top with cheese and place on a baking sheet.
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Broil cheese toasts 6″ from the heat until golden and bubbly, about 2-3 minutes. Remove from the oven and set aside.
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Cook bacon in a large saucepan over medium heat until crisp. Reserve drippings and remove bacon to a paper towel lined plate.
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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.
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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.
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Bring to a boil over medium heat while whisking. Reduce heat and simmer 5 minutes or until thick and bubbly. Remove from the heat.
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Set 1/4 cup cheese aside for topping, stir remaining cheese into the soup until melted.
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Ladle the soup into bowls, top with reserved cheese and crumbled bacon. Serve with cheese toasts.
Nutrition Facts
Calories: 690
Carbohydrates: 43g
Protein: 20g
Fat: 47g
Saturated Fat: 26g
Cholesterol: 130mg
Sodium: 1054mg
Potassium: 321mg
Fiber: 2g
Sugar: 2g
Vitamin A: 2973IU
Vitamin C: 5mg
Calcium: 365mg
Iron: 3mg