1 lb. sharp Cheddar cheese, grated
1/2 c. bacon, diced
1 tbsp. butter
1 c. carrots, chopped
1 c. onions, chopped
1 c. celery, chopped
3/4 c. bell pepper, chopped
3 c. chicken broth
1 1/2 c. beer
3 1/2 c. milk
2/3 c. flour
1/2 c. whipping cream

Saute bacon until crisp. Remove from pan. Add vegetables to bacon grease and cook until onion is transparent. Mix vegetables with broth and beer in soup pot. Heat to boiling and simmer until vegetables are tender. Scald milk. Shake flour and grated cheese together in plastic bag, then mix with the milk. Cook and stir until cheese melts and mixture thickens. Add to soup pot with cream. Season to taste with salt and pepper. Heat, but do not boil. Garnish with bacon and parsley.