Chicago Beer and Vermont Cheddar Soup-Recipe #2

I seasons are changing, that has been evident over the past few days by temperatures being in the 40's. I had the day off and wanted to make a soup, so happens that i had a recipe for such things and it was of one that i had chosen to do out of my recipe book. The recipe was a basic guideline. I went to Trader Joe's up the street and picked up the few things i needed. I grabbed a french baguette to make some crustini out of. I headed to there cheese section and was surprised to see some Vermont cheese there. It was not a name brand I have had before but it was Vermont cheese. For the other half of the recipe i needed some beer. I got a six-pack of Chicago Pier Pale Ale. I grabbed some celery as well and headed to check out.
Once i got home, i went straight to getting this prepped out. The prep time on this is about half a hour, time in all is about a hour to get yourself and a loved one to the table with a warm bowl of soup.
I myself was making this soup for myself this evening with hopes of sharing it with others later in the week.
Below are some picture of my dinner in the process and the final results. But first here is the recipe, enjoy!!!

Beer and Cheddar Soup
Servings: 6-8

Ingredients:

1/2# apple-wood smoked bacon, diced(easier to slice when frozen)
2 celery ribs, finely chopped
1 large onion, finely chopped
1 large jalapeno, seeded and chopped
3 large garlic cloves, minced
1 tablespoon chopped thyme
one 12-ounce lager or pilsner beer
3 cups low sodium vegetable stock
4 tablespoons unsalted butter
1/4 cup all purpose flour
1 cup heavy cream
1/2 pound sharp white cheddar, shredded
4 ounces smoked Gouda cheese, shredded
salt and pepper to taste

Method:

1. In a soup pot, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp. Once crisp, remove bacon with a slotted spoon to a plate with paper towels, reserve for later use.

2. Add the celery, onion, jalapeno, garlic, thyme to saucepan and cook over moderate heat, stirring until tender, about 9 minutes. Add half the beer and cook until reduced by half, about 5 minutes. Add all of the vegetable broth and bring to a simmer.

3. In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring until lightly brown, about 2 minutes. Whisk the roux into the soup until until it is incorporated. Cook until thickened, about 10 minutes. Add the heavy cream, cheddar cheese and remaining beer and simmer, stirring occasionally.

4. Stir in the bacon and season with salt and pepper. Add more vegetable stock to the soup if it is too thick to your liking. Turn off heat and serve, its great with some torn french baguette and or garlic crustinis, your choice, enjoy!!!