In a Dutch oven or a large stockpot, fry the diced bacon until tender-crisp. Remove and place on a paper towel-lined player to drain. Reserve 2 tablespoons of the bacon grease in the pan, and drain the rest.
Using the reserved bacon great, saute the onions, carrots, and celery until the vegetables are softened. Add in the garlic, then saute until browned and fragrant.
Add the chicken stock and beer, thyme, mustard, and Worcestershire sauce and cook over medium heat, whisking often, for about 15 minutes.
Whisk the cornstarch into the heavy cream, then whisk into the soup. Keep whisking until it's fully incorporated and there are no lumps.
Add in the shredded cheese slowly, whisking until the cheese has melted in, then adding a bit more until all of the cheese has been melted in.
Season to taste with salt and pepper, and a dash of hot sauce if desired.
Remove from the stove and use a handheld immersion blender to puree the soup until it's all smooth and combined. You can also puree it in a blender if needed.
Ladle the soup into bowls and garnish with the reserved cooked bacon and any seasoning choices you prefer.
Notes
smoked paprika adds another smoky layer to this soup if you sprinkle some on top while serving
nutmeg is a traditional choice to sprinkle on top, just a little bit does the trick
if using a bread bowl, the calories for this recipe don't include it