Cook bacon over medium heat in a medium sized pot until crisp.
Stir in onions and celery.
Cook until all vegetables have softened and onions are translucent, about 6-8 minutes.
Mix in flour.
Cook and stir for 3-4 minutes.
Stir in broth.
Cook, stirring occasionally, 15-20 minutes over medium-low heat.
Add milk.
Cook, without boiling, another 15-20 minutes.
Stir in cheese and continue stirring until it melts
Add beer.
Stir in tabasco and worcestershire.
Serve.
Notes
Make sure to chop, grate, and measure everything out before you start cooking this recipe.
We used Smithwick's Irish Ale and Kerrygold Dubliner White Cheddar for this recipe. You don't have to use these exact ingredients but they are absolutely delicious in this soup!
Don't boil this soup. A low simmer is all you need. Keep an eye on it as you cook!