Leftover Beer Cheese Soup with Rye Croutons - Morton Salt

Ingredients

• 2 tablespoons butter
• 1 cup chopped up carrot (good use for leftover carrot sticks)
• 1 cup chopped up celery (good use for leftover celery sticks)
• 1 small onion, chopped up
• 1 jar of bell peppers, chopped or ¼ fresh bell pepper, chopped up
• 2 garlic cloves, chopped fine
• 1 bay leaf
• 1 teaspoon Morton ® Fine Sea Salt*
• ½ teaspoon fresh ground black pepper
• 1/3 cup flour
• 3 cups chicken broth
• 1 bottle light-colored beer (no IPAs or anything hoppy)
• 1 cup cream or half & half
• Pinch of chili flakes
• Big pinch of mustard powder
• Big splash of Worcestershire sauce
• 2 slices deli-style rye bread, cut into little croutons
• 1 teaspoon olive oil
• 3 cups shredded cheese (use your leftover scraps, but make sure at least half is sharp yellow cheddar)
• Handful celery leaves, rough chopped