Ingredients for 9 servings:
1. 1/2 lb bacon, cut into 1/2 inch pieces
2. 1 medium red onion, cut into 1/4 inch pieces
3. 3 celery ribs, cut into 1/4 inch pieces
4. 4 tablespoons unsalted butter
5. 1 cup all-purpose flour
6. 2 cups chicken broth
7. 4 cups milk
8. 3/4 lb white cheddar cheese, grated
9. 1 tablespoon hot pepper sauce
10. 1 tablespoon Worcestershire sauce
11. 1/4 teaspoon salt
12. 1/8 teaspoon black pepper
13. 1/2 cup warm beer
14. 5 scallions, chopped

Directions:
1. In large deep pot, cook bacon over medium heat for 5 minutes, stirring, until lightly browned. Add onion, celery and butter; saute until onion has softened, about 5 minutes.
2. Add flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken broth and bring to a boil for 1 minute. Reduce heat to a simmer; cook 15 minutes, stirring occasionally.
3. Add milk; continue to simmer 15 minutes. Do not bring to a boil.
4. Remove from heat; stir in cheese, hot pepper sauce, Worcestershire sauce, salt and pepper until cheese is melted and the soup is smooth. Stir in warm beer; if soup is too thick, add some warm milk.
5. Serve soup hot, garnished with scallions.