1pound extra-sharp white Cheddar cheese grated (4 cups)
3 1/2ouncesbaconsliced and cooked crispy
1tablespoon finely diced jalapeno pepper
In a medium-sized pot heat together butter, carrots, celery, and onions. Cook vegetables until they are soft and tender, this should take about five minutes.
Sprinkle flour over softened vegetables. Lower temperature to a low-medium and cook flour for 3 to 4 minutes. Stir the flour continuously so it does not scorch. Stream in half and half, beer, and chicken stock into flour. Cook until mixture begins to thicken.
Add Worcestershire sauce and dry mustard stir into soup. Add cheese by handfuls stirring until all of the cheese is blended in. Serve with cooked bacon and diced jalapeno pepper.