Step 1

COOK bacon in a skillet or microwave, until crisp; crumble and set aside.

Step 2

MELT butter in large saucepan over medium heat; add onion, carrot, celery and bay leaf and cook, stirring often, until vegetables are translucent and softened, about 4 minutes.

Step 3

STIR in flour and cook, stirring, about 3 minutes longer.

Step 4

WHISK in ale; stirring for about two minutes or until mixture is bubbling and thickened. Whisk in milk, chicken broth and dry mustard. Bring soup to simmer, stirring often so it doesn’t scorch on bottom of pan.

Step 5

LOWER the heat and add cheese a handful at a time; stir until cheese is melted and soup is hot, but do not let soup boil.

Step 6

REMOVE from heat, remove and discard bay leaf and season with salt and pepper.

Step 7

SERVE topped with crumbled bacon.