- 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
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.
Saturated Fat: 26g
Vitamin A: 2973IU
Vitamin C: 5mg