Beer Cheese Soup with Cheese Toasts Recipe

Spread the garlic butter over 12 baguette slices.

Top with cheese, then place on a baking sheet.

Broil the cheese toasts 6 inches from the heat for 2 to 3 minutes until golden and bubbly. Remove from the oven and set aside.

Cook the bacon in a large saucepan over medium heat until crisp.

Reserve the drippings, then move the bacon to a paper towel lined plate.

Add the butter to the reserved bacon drippings.

Add the onion, celery, carrot, and garlic and cook over medium heat for 5 to 6 minutes until tender.

Stir in flour and dry mustard, then cook for 1 minute.

Slowly add the beer a little bit at a time, whisking after each addition.

Add the chicken broth and cream a little bit at a time, whisking until smooth after each addition.

Add the Worcestershire sauce, bay leaf, smoked paprika, and fresh thyme leaves.

Bring to a boil over medium heat while whisking.

Reduce the heat and simmer for 5 minutes or until thick and bubbly. Remove from the heat.

Set ¼ cup of cheese aside for topping, then stir the remaining cheese into the soup until melted.

Ladle the soup into bowls, then top with reserved cheese and crumbled bacon.

Serve with cheese toasts, and enjoy!