Cheddar Ale Soup

From William Sonoma. We haven't tried this yet, just waiting to perfect our bread making skillz so we can make bread bowls.  We've made this several times now and it's great.  Still working on our bread bowl skillz but we're getting there.

4 thick cut bacon slices cut into 3 inch pieces
2 tbs unsalted butter
1 large onion diced
2 carrots diced (we used more like 4 medium)
2 ribs of celery diced
3 cloves of garlic minced
1/3 c flour
1 c. pale ale
1 tbs Worchestershire sauce
2 c. chicken broth
2 c. milk
1 1/2 lbs sharp cheddar cheese shredded
salt and pepper to taste
toasted croutons for garnish

In a large dutch oven, cook the bacon and remove to a paper towel to drain.
Pour off all but 2 tbs of the bacon fat.
Melt butter in the same pot and cook the onions, carrots and celery covered for 20 mins over medium heat.
Add the garlic, stir and cook 1 minute.
Add flour, stir and cook 3-4 minutes.
Add the beer and stir constantly for 2-3 minutes.
Add Worchesershire, milk and broth and bring to a simmer over medium heat.
Reduce and simmer over medium low heat 10-12 minutes.
Puree the soup with an immersion blender.
Add the cheese by the handful and stir until the cheese is melted, do not let it boil.
Season with salt and pepper and top with croutons and bacon pieces before serving.

Update- Toddlers and parents alike loved this soup. Two thumbs up. We used all kinds of sharp cheese we had in the fridge.