BEER AND CHEDDAR SOUP

Steps:

• 1. In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeno, garlic and thyme ot the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer. 2. In a small skillet, melt hte butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk the roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 mins. Add the heavy cream, cheddar cheeses, and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 mins. Stir in the bacon and season with salt and pepper. Add a few tbsp of broth if the soup is too thick. Serve with garlic toasts.