Canadian cheddar cheese soup

A couple of nights ago, I made a recipe from the Canada restaurant Le Cellier in EPCOT, Walt Disney World. I had heard that this soup was really, really good and after finding a recipe online I decided to try it for myself! (If you want to make this be forewarned -- it makes enough soup to feed an army! Carlos and I have had this soup for dinner the past 2 nights and we still have leftovers)

Oh yea, I also had carrots in the recipe at first, but I didn't add them (even though you can see them in the ingredients picture). If you want to put them in the soup, use 1/2 a cup of finely chopped carrots and add them when you add the onion and celery.

EPCOT Canadian cheddar cheese soup

INGREDIENTS
½ pound chopped bacon (put in freezer for a few minutes then chop)
4 tbsp. butter
1 medium onion (finely chopped)
½ cup celery (finely chopped)
1 cup flour
3 cups chicken stock
4 cups whole milk
16 oz. white cheddar cheese (grated)
1 tbsp. Worcestershire sauce
1 cup warm beer (dark ale)
chopped chives or scallions to garnish

DIRECTIONS
• Render down bacon in hot pot (medium heat) until slightly browned. Add butter and heat until melted.

• Add onion and celery and sauté until onions are translucent and bacon is slightly crisped.

• Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure that there are no lumps. Bring the liquid to a boil, cover and simmer over low heat for 15 minutes. Stir every once in a while.

• Remove from heat and slowly whisk in the cheese (a little at a time as it melts), Worcestershire sauce and beer. Season with salt and pepper to taste.

• Garnish with chopped chives or scallions.