adapted from Food and Wine
1/2 pound bacon, cut into narrow lardons
2 celery ribs, finely chopped
1 carrot, peeled and finely chopped
1/2 medium onion, finely chopped
1 large jalapeno, seeded, deveined and chopped
3 cloves garlic, minced
1 tsp dry thyme or 1 Tbsp fresh thyme
12-oz beer (ale, lager or pilsner)
2 1/4 cups chicken stock
4 Tbsp unsalted butter
1/4 cup flour
1 cup heavy cream
1/2 pound sharp cheddar, shredded
1/3 pound smoked cheddar, shredded
Salt and fresh ground pepper, to taste
In a large Dutch oven, cook the bacon until crisp. Remove bacon to a plate and set aside. Add the celery, carrot, onion, garlic, jalapeno, and thyme to the pan. Cook until the vegetables are softened. Add 6-ounces of beer and cook until reduced by half. Add the chicken stock and bring to a simmer.
In a small pan melt the butter. Add the flour and whisk over medium heat until the roux is light brown. Whisk the mixture into the soup and bring to a simmer. Cook until the soup has thickened. Add the cream, cheddar cheeses, and the remaining 6-ounces of beer. Stir until the soup is thick and creamy. Stir in the bacon. Taste and season with salt and pepper.