1/2 c. diced bacon
1 c. chopped carrots
1 c. chopped onions
1 c. chopped celery
3/4 c. chopped green pepper
3 c. chicken stock
1 1/2 c. beer
3 1/2 c. milk
1 lb. sharp Cheddar cheese, shredded
2/3 c. flour
1/2 c. heavy cream
Salt and pepper to taste

Saute bacon until crisp. Remove bacon to paper towel and reserve. Add vegetables to bacon drippings and cook, stirring occasionally, until onions are transparent. Add stock and beer to a large soup pot. Add cooked vegetables and heat to boiling.

Simmer until vegetables are tender. Scald milk over low heat. Combine cheese and flour, when milk is hot, add cheese/flour mixture. Cook and stir until cheese melts and mixture thickens.

Add milk, cheese mixture to soup pot with cream. Season to taste and heat to serving temperature. Garnish with bacon and parsley.