German Beer Cheese Soup with Pretzel Croutons

Preheat oven to 350°F (175°C).

**Make the Pretzel Croutons:** In a large bowl, toss the pretzels with olive oil, garlic powder, and onion powder. Spread in a single layer on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Set aside to cool.

**Start the Soup:** In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.

Add the garlic and cook for another minute until fragrant.

Stir in the flour and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in the chicken broth until smooth. Bring to a simmer.

Reduce heat to low and stir in the shredded cheddar cheese, Monterey Jack cheese, and cream cheese. Stir until the cheeses are melted and the soup is smooth and creamy.

Stir in the Dijon mustard, Worcestershire sauce (if using), and beer. Season with salt and pepper to taste.

Simmer for 10-15 minutes to allow the flavors to meld.

Serve hot, topped with the homemade pretzel croutons.