There are two things that you’ll find at any Oktoberfest celebration—beer and cheese. And what could be better than combining the two into a deliciously creamy, heartwarming soup?
- In a large pot, fry the bacon until crispy. When fully cooked, remove the bacon and leave the grease.
- Add in the onion, garlic, and carrot, and cook for about 10 minutes. Add the flour and stir constantly, until just brown. Slowly whisk in the heavy cream.
- Once combined, add the beer and mustard, and stir until the bubbles die down slightly.
- Remove the pot from the heat, add in the bacon, cheese, and salt and pepper, to taste. Stir until thoroughly combined, and serve immediately.