In a large soup pot, cook the bacon over medium heat until crisp. Remove the bacon and set aside, leaving the bacon drippings in the pot.
Add the 2 tablespoons of butter to the bacon drippings and melt over medium heat. Add the diced onion, celery, and carrot and cook (stirring often) until softened, about 6-8 minutes. Add the minced garlic and cook for 1 minute.
Add the flour and mustard powder to the cooked vegetables in the soup pot; stir well and cook over medium heat for 1 minute. Slowly add the beer and chicken stock, stirring well as you add the liquid. Add the whipping cream and stir until combined.
Add the Worcestershire sauce, bay leaf, paprika, and thyme. Stir the soup and simmer uncovered for 5 minutes.
Remove the soup from the heat and stir in 1 cup of shredded sharp cheddar cheese. Season the soup with salt and pepper to taste.
To make the garlic cheese toasts, lay the slices of the baguette in a single layer on a cookie sheet lined with foil. Combine the melted butter and garlic powder and brush over the baguettes. Top each slice of bread with the shredded cheddar cheese. Broil the cheese toasts for 2-3 minutes until the cheese is melted and bubbling. Cool slightly before serving.
Serve the soup in individual bowls topped with the reserved bacon (crumbled) and garlic cheese toasts.