Instructions

1. Preheat Dutch oven over medium-high heat, add oil
2. Add diced bacon, stir and cook until the fat is all rendered. Use a slotted spoon to take the bacon out and set aside. Leave bacon grease in the pot.
3. Add diced onion, celery, and carrots to the pot. Cook until softened while stirring from time to time.
4. Stir in minced garlic and cook for a few seconds until fragrant.
5. Sprinkle flour over the vegetables and stir until they are evenly coated.
6. Slowly pour in the ale/lager while stirring constantly.
7. Add in Worcestershire, milk, broth, bay leaf, paprika, ground mustard, pepper, and salt. Stir and bring to a simmer.
8. Reduce heat to medium-low and cook for approximately 10 minutes. Discard bay leaf. *
9. Add cheese one handful at a time while stirring slowly. Do NOT let the soup boil. Keep stirring until all the cheese is melted.
10. Take off heat, serve, and garnish with bacon and green onions.
11. Enjoy!

*for smooth soup, remove pot from heat and puree soup in a blender or food processor after #8. Pour mixture back into the pot and keep at medium-low heat.