Cheddar-Beer Soup

My friend Lisa made a delicious beer-cheese soup for supper club a couple of months ago, and since then, I've wanted to try my hand at it. I found this recipe in the most recent Williams-Sonoma catalog and made it tonight. The texture was thick and creamy; the flavor balance of the Cheddar and beer was just right. I served it with Homemade Croutons. This is my new favorite soup, and I think I will make it for my in-laws on Christmas Eve. (Note: To reheat leftovers, stir in some milk to help thin the soup a bit; it thickens as it cools.) Enjoy!

Cheddar-Beer Soup
4 bacon slices, cut into small pieces
2 Tbsp. butter
1 onion, chopped
2 carrots, thinly sliced
2 celery ribs, thinkly sliced
3 garlic cloves, minced
1/2 cup all-purpose flour
1 (12-oz.) bottle beer (I used Blue Moon.)
1 Tbsp. Worcestershire sauce
3 cups milk
2 cups chicken broth
1 lb. Cheddar cheese, shredded
Salt and pepper to taste

1. Cook bacon in a Dutch oven until done; drain on paper towels. Reserve 1 Tbsp. bacon drippings in Dutch oven, and add in butter. Once butter melts, sauté onion and next 2 ingredients for 15 minutes or until vegetables are tender. Add in garlic, and cook 1 more minute. Stir in flour, and cook, stirring often, 1 more minute. Gradually add in ale and next 3 ingredients; cook until mixture begins to thicken. Use an immersion blender to puree mixture until smooth. Stir in cheese, and cook until melted and combined. Season with salt and pepper to taste. Sprinkle with bacon just before serving.