In a soup pot, cook 1/4 pound chopped bacon, over medium heat for about 5 minutes or until browned, string frequently to prevent burning.
Then add in 1/2 diced red onion, 2 ribs diced celery, and 2 Tablespoons butter. Cook until the onions become transparent, about 5 minutes.
Add 1/2 cup of flour and cooking stirring constantly until it becomes a light golden brown, about 5 minutes.
Then add in 2 cups chicken stock, boil for 1 minute, then reduce the heat let simmer for 15 minutes, stirring frequently. Add 2 cups whole milk, and simmer for another 15 minutes.
Remove from heat and add in 8 oz white cheddar cheese, 1/2 Tablespoon Tabasco, 1/2 Tablespoon Worcestershire, add salt and pepper to take. Blend with an immersion blender, a regular blender, or food processor until smooth. (I stopped the blend to leave the soup a little chunkier and I loved it) Stir in 1/4 cup warmed beer and fully stir to combine.
Top with chives and crumbled bacon and enjoy!
The flavors were well balanced and the instructions were clear and easy to follow.