Ale and Cheddar Soup

This is the soup I served with my Grilled Cheese BLT (see October 3, 2012).  It's a souped-up (forgive the pun) version of the basic Beer Cheese soup.  I found this recipe on www.closetcooking.com.  He's got some great recipes to share.

ALE AND CHEDDAR SOUP (4 servings)

1/2 pound bacon, cut into 1" slices
1 onion, diced
2 stalks celery, diced
2-4 jalapeno peppers, diced
2 cloves garlic, minced (2 tsp)
1 tsp thyme, chopped
2 Tbsp butter
1/4 cup flour
1 bottle ale (I used Yuengling)
2 cups chicken broth
1/2 cup heavy cream
1 tsp Dijon mustard
1 Tbsp Worcestershire sauce
2 cups cheddar cheese, shredded
cayenne to taste
S&P to taste

Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 1-2 Tbsp of the grease in the pan.

Add the onion, celery, and jalapeno and cook until tender, about 10 minutes.

Add the garlic and thyme and cook until fragrant, about 1 minute.

Add the butter and let it melt and get all bubbly then sprinkle on the flour and let it cook until it starts to turn golden brown, about 2-3 minutes.

Add the ale followed by the broth and bacon and let cook for 10 minutes.

Add the cream, mustard, Worcestershire sauce, and cheese and cook until the cheese has melted.

Season with cayenne, S&P to taste.