3 1/2 c. chicken broth
1 1/2 c. (1 can) Genesee cream ale
10 tbsp. butter
1 carrot, finely diced
1 stalk celery, diced
3 scallions with stems, sliced
1/2 c. flour
1 c. Romano cheese
12 oz. grated yellow cheddar
5 oz. grated white cheddar
1 tsp. white pepper
6 strips fried bacon, cut into bits

Mix broth and ale in bowl; set aside. In large pot melt butter over low heat. Add diced vegetables. Raise heat to medium. When butter boils, add flour, stirring constantly for 5 minutes.

Add broth-ale mixture, heat to barely boiling. Gradually add Romano, whisking briskly. Slowly add remainder of cheeses, whisking constantly. DO NOT BOIL! Add pepper and bacon. Cook for 7 minutes, stirring constantly. Remove from heat; serve.